Smoked Beef, American

Ingredients

• the beef
• a small slice of butter or lard
• a large tea-spoonful of flour
• a quarter of a pint of boiling stock or water

Method

1. 1

   Put beef in brine, rub daily for 10 days.

2. 2

   Hang over a fire for a fortnight.

3. 3

   Rub with black pepper, keep in a cool place.

4. 4

   When serving, pare off skin and shave into thin chips.

5. 5

   For cooking, dissolve butter in a pan, stir in beef, pepper, add flour, pour boiling stock, stir until thickened, serve hot.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1820. The excerpt below is the record exactly as published.

Smoked Beef, American. — Put the lieef in brine, and turn and rub it every day for 1(11 days. Hang it in a chimney over a savv- dust lire or a smothered wood fire, and let it remain for a fortnight. Rub it over in every part with black pepper, and hang it in a cool, dry, airy situation. When once it has been cut keep it covered with thick paper. When it is to be served, pare off the outside skin and shave it into thin chips. If very salt, soak it in lioiling water for a few minutes. With half a pound of beef dissolve a small slice of butter or lard in a frying-pan, stir in the beef, pepper it well, and when it begins to fizz dredge a large tea-spoonful of flour upon it. Pom- over it a quarter of a pint of boiling stock or water

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