Red Dear
From The closet of Sir Kenelm Digby Knight opened, 1910
Can be kept for a quarter of a year if stored properly.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 101. The excerpt below is the record exactly as published.
RED DEAR Take a piece of the Buttock of Beef, the leanest of it, and beat it with a rowling-pin the space of an hour, till you think you have broken the grain of it, and have made it very open both to receive the sowsing-drink, and also to make it tender. Then take a pint of Vinegar, and a pint of Claret-wine and let itlie therein two nights, and two days. Then beat a couple of Nutmegs, and put them into the sowsing-drink ; then Lard it. Your Lard must be as big as your greatest finger for consuming. Then take Pepper, Cloves, Mace
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Cook this with the app: pantry check, scaling, and the assistant.