Spiced Beef
From The spirit of cookery, 1895
Spiced Beef is not a very specific form and can be applied to many pieces.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 277. The excerpt below is the record exactly as published.
Spiced Beef is not a very specific form, but the method of its production is applicable to many pieces. It is eaten cold only. In salting it should be spiced with the tinctures rather than the powders
Cook this with the app: pantry check, scaling, and the assistant.