Spiced Beef

Ingredients

• 8 or 9 lbs. of beef
• 4% oz, of sal prunella
• 3¢ oz. of saltpetre
• 2 oz. of pounded spices
• Yf |b. of garlic
• Yf |b. of moist sugar

Method

1. 1

   Mix well together a quarter ounce of sal prunella, three quarters of an ounce saltpetre, about two ounces pounded spices (mace, cinnamon, cloves, allspice, nutmeg), half a pound garlic chopped very fine, and a quarter pound of moist sugar.

2. 2

   Rub this mixture well into the beef, and let it remain in the pickle a week, turning and rubbing it every day.

3. 3

   Tie up the beef, put it into cold water, boil it up slowly, skim well, and simmer for two or three hours.

4. 4

   Put it under heavy weights.

5. 5

   Trim and serve cold.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 27. The excerpt below is the record exactly as published.

Spiced Beef—Ingredients—8 or 9 lbs. of beef, fat, 4% oz, of sal prunella, 3¢ oz. of saltpetre, 2 oz. of pounded spices, % lb. garlic, Yf |b. of moist sugar

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