Rolled Beef
From Cassell's dictionary of cookery, 1892
Serves 17
Time to simmer the beef after it has once boiled, half an hour per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1591. The excerpt below is the record exactly as published.
Rolled Beef. — To make a pickle, pound the following ingredients to powder : — Six pounds of common salt, two ounces of saltpetre, eight ounces of moist sugar, a table-spoonful of chopped herbs — consisting of thyme, basil, mar- joram, savory, and bay-leaves — a table-spoonful of chopped parsley, half an ounce of cloves, half an ounce of mace, half an ounce of pepper- corns, and a clove of garlic. The latter may be omitted. Take a square piece of the thin end of the flank of beef, weighing from eight to twelve pounds
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