Spiced Beef
From The household cook book, 1902
Serves 6
The broth can be used for soup the next day.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 99. The excerpt below is the record exactly as published.
SPICED BEEF.— Boil 2 or 3 pounds of fat beef slowly until the bones will easily separate from the meat; then take it out, take out all the bones, and chop the meat (fat and lean together) while hot; season with salt, white pepper and sifted sweet herbs
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