Spiced Beef
From Home cookery, 1898
The above recipe is for a piece of beef weighing 10 lbs.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 4. The excerpt below is the record exactly as published.
Spiced Beef. When the beef is taken out of pickle sprinkle it with the following mixture : — Ground black pepper ,, pimento ,, cloves... ,, nutmeg ,, mace ... Roll it up with broad skewer, and tape. Put it I dessertspoonful. I saltspoonful. bind as tightly as possible nto an earthenware vessel. without any water, and pour over it one glass of port wine.
Cook this with the app: pantry check, scaling, and the assistant.