Spiced Beef

Ingredients

• 7 or 8 lbs. brisket of beef.
• 1 lb. common salt.
• 2 oz. saltpetre.
• 1J oz. salprunelle.
• f lb. Demerara sugar.
• | tea-cupful of treacle.
• | tea-sp. cloves.
• tea-sp. black pepper- corns.
• 3 shallots.
• 4 bay-leaves.
• | tea-sp. powdered thyme.
• A little glaze.

Method

1. 1

   Pound together in a mortar the salprunelle, cloves, peppercorns, shallots, thyme, and bay-leaves.

2. 2

   Mix all the pickle ingredients together in a large crock or basin, and warm slightly in the oven.

3. 3

   Wipe the meat, and remove any discoloured part.

4. 4

   Put it into the pickle, and rub it all over.

5. 5

   Rub and turn the meat every day for a week, or until spiced sufficiently.

6. 6

   Then lift out the meat, wash it, and put it into a saucepan with enough cold water to cover.

7. 7

   Simmer slowly, allowing half an hour to each pound of meat, and skim when necessary.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 346. The excerpt below is the record exactly as published.

Spiced Beef 7 or 8 lbs. brisket of beef. 1 lb. common salt. 2 oz. saltpetre. 1J oz. salprunelle. f lb. Demerara sugar. | tea-cupful of treacle. | tea-sp. cloves. \ tea-sp. black pepper- corns. 3 shallots. 4 bay-leaves. | tea-sp. powdered thyme. A little glaze.

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