Spiced Beef

Ingredients

• a piece of beef weighing ten pounds
• one pint of salt
• one teacup of molasses or brown sugar
• one tablespoonful of ground cloves
• two tablespoonfuls of pulverized saltpetre
• must simmer for five hours

Method

1. 1

   Rub the beef with a mixture of salt, molasses, cloves, allspice, pepper, and saltpetre.

2. 2

   Turn and rub each side twice a day for a week.

3. 3

   Wash off spices, then boil in water, adding cold water as it boils hard.

4. 4

   Simmer for five hours and press under a heavy weight until cold.

As published

This recipe was extracted from The housekeeper's companion (1883), page 97. The excerpt below is the record exactly as published.

Spiced Beef. — Take a piece of beef from the fore-quartei; HOUSEHOLD 145 weighing ten pounds. Those who like fat should select a fatty piece; those who prefer lean may take the shoulder clod, or upper part of the fore-leg. Take one pint of salt, one teacup of molasses or brown sugar, one tablespoonful of ground cloves, allspice and pepper, and two tablespoonfuls of pulverized salt- petre. Place the beef in a deep pan; rub with this mixture; turn and rub each side twice a day for a week; then wash off the spices; put in a pot of boiling water, and, as often as it boils hard, turn in a teacupful of cold water. It must simmer for five hours

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