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Spiced Beef
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 56. The excerpt below is the record exactly as published.
SPICED BEEF. Four to six pounds from the middle cut of the shin. Wash the meat on the outside and cut off any part of the skin which is not sweet and clean. Pick off all the fine fragmeuts of bone. Cut the meat into several pieces ; cover with boiling water. Skim carefully as it boils and then simmer until the meat falls to pieces and the liquor is reduced to half a pint. Re- MEATS. 99 move the meat ; season the hquor highly with salt,
Cook this with the app: pantry check, scaling, and the assistant.