Short or Spiced Beef

Ingredients

• Hang up ten or twelve pounds of the middle part of a brisket of beef
• three ounces of finely-powdered saltpetre
• one ounce of allspice
• half an ounce of black pepper
• three pounds of well-pounded bay-salt
• half a pound of treacle
• sew it closely in a cloth

Method

1. 1

   Hang the brisket for three or four days, rub with saltpetre and spices, let it stand overnight, then salt with bay-salt and treacle for ten days, rubbing daily.

2. 2

   Boil in a cloth for nine hours over a slow fire.

3. 3

   After boiling, let it stand over steam for half an hour, then press with a heavy weight until cold.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 169. The excerpt below is the record exactly as published.

Short or Spiced Beef. {To be eaten cold.) Hang up ten or twelve pounds of the middle part of a brisket of beef for three or four days ; then rub well into it three ounces of finely- powdered saltpetre, and, if spice is approved of, one ounce of allspice and half an ounce of black pepper. Let it stand all night; then salt it Avith three pounds of well-pounded bay-salt with half a pound of treacle, in Avhich let it remain ten days, rubbing it daily. When it is to be boiled, sew it closely in a cloth

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