Spiced Beef

Ingredients

• a nice brisket, or a fleshy piece of the flank
• Rub the joint well with salt
• let it lie in the brine for about two days
• half an ounce of cloves
• half an ounce of pepper corns (ground)
• half an ounce of mace
• a tablespoonful of finely minced parsley
• half one of marjoram
• the chopped rind of a nice yellow lime
• a dust of Nepal pepper

Method

1. 1

   After brining, spread spices over the inside of the joint, roll it up tightly, and stew until tender.

2. 2

   Set under a weight to cool, then glaze and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 144. The excerpt below is the record exactly as published.

Spiced heef is an excellent thing in its turn. Choose a nice brisket, or a fleshy piece of the flank for this opera- tion. Remove all bones. Rub the joint well with salt, and let it lie in the brine already described for about two days. Then spread it out flat, dry it, and lay a coating of the following spices over the inside (in the same manner as you would spread jam over the paste before making a rolypoly pudding) : — half an ounce of cloves, half an ounce of pepper corns (ground), half an ounce of mace, a table- spoonful of finely minced parsley, half one of marjoram, the chopped rind of a nice yellow lime, peeled very finely, and a dust of !N'epaul pepp

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