Spiced Beef

Ingredients

• Take a good piece of aitch-bone of beef
• two gallons of water
• five pounds of salt
• one ounce saltpetre
• half a pound of brown sugar
• a fresh egg
• some mixed spice cloves

Method

1. 1

   Prepare a pickle with water, salt, saltpetre, and brown sugar.

2. 2

   Boil and cool the water, then pour over the salt.

3. 3

   Test the pickle with an egg.

4. 4

   Place mixed spice in a muslin bag.

5. 5

   Leave the beef in pickle for about 8 days.

6. 6

   Serve boiled with dumplings and vegetables.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 36. The excerpt below is the record exactly as published.

SPICED BEEF Take a good piece of aitch-bone of beef — rump. Prepare the following pickle, two gallons of water, five pounds of salt, one ounce saltpetre, half a pound of brown sugar, the darkest possible. Boil the water and allow it to cool and skim it. Pour the cold boiled water on to the salt and to make sure that the pickle is strong enough put into it a fresh egg. If the egg floats the pickle is all right, if it sinks you must add some more salt. In a little muslin bag you must put some mixed spice cloves

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