Pressed Beef

Ingredients

• 6 to 8 Lbs. Brisket
• 4 Ozs. Brown Sugar
• 1 Teaspoonful each Ground Mace
• 1 Teaspoonful each Ground Nutmeg
• 1 Teaspoonful each Ground Cloves
• 1 Teaspoonful each Ground Pepper
• 1 Teaspoonful each Ground Mustard
• 1 Onion stuck with 4 Cloves
• 1 Carrot
• 1 Leek
• Thyme, Marjoram, and Bay Leaf
• 4 Ozs. Salt
• 0.5 Oz. Saltpetre
• 1 Turnip
• 1 Stalk Celery
• Aspic Jelly, Parsley, and Tomato for Garnishings

Method

1. 1

   Mix all the spices; trim the meat and rub the mixture well in, placing it in an earthenware pan; let it stand in a cool place for from five to six days, rubbing the mixture well in twice or thrice daily; at the end of this time put vegetables and herbs in a stew-pan, and half fill with water; bring it to a boil; skewer meat and tie to a good shape, wiping with a damp cloth; place in seasoned water (boiling), bring to boil, and remove scum; simmer for three hours, skimming occasionally; take out meat and press it between two weighted boards for twelve hours; trim neatly with sharp knife; place on wire tray and glaze thoroughly.

2. 2

   Decorate with garnishings.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 13. The excerpt below is the record exactly as published.

PRESSED BEEF. Ingredient. 6 to 8 Lbs. Brisket. 4 Ozs. Brown Sugar, i Teaspoonful each Ground Mace and Nutmeg. J Teaspoonful each Ground Cloves, Pepper, and Mustard. i Onion stuck with 4 Cloves. 1 Carrot. £ Leek. Thyme, Marjoram, and Bay Leaf. 4 Ozs. Salt. J Oz. Saltpetre. 1 1 Turnip. Stalk Celery. Aspic Jelly, Parsley, and Tomato for Garnishings

Cook this with the app: pantry check, scaling, and the assistant.