Spiced Beef

Ingredients

• Boil four or five pounds of beef
• Roll six crackers fine
• adding salt, pepper
• adding salt, pepper
• a pinch each of ground cloves, cinnamon and nutmeg
• a pinch each of ground cloves, cinnamon and nutmeg
• a pinch each of ground cloves, cinnamon and nutmeg

Method

1. 1

   Boil the beef until the meat falls off the bone.

2. 2

   Shred the meat and chop the soft gristle very fine.

3. 3

   Set aside the liquor in which the meat was boiled until cold; then skim the fat off and boil down to one pint.

4. 4

   Roll six crackers fine and add to the meat.

5. 5

   Pour all into the hot liquor, adding salt, pepper and a pinch each of ground cloves, cinnamon and nutmeg.

6. 6

   Let it boil up once.

7. 7

   Put in a mould with a weight upon it.

8. 8

   Cut in thin slices and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 24. The excerpt below is the record exactly as published.

Spiced Beef Boil four or five pounds of beef until the meat falls off the bone. Shred the meat and chop the soft gristle very fine. Set aside the liquor in which the meat was boiled until cold ; then skim the fat off and boil down to one pint. Roll six crackers fine and add to the meat. Pour all into the hot liquor, adding salt, pepper and a pinch each of ground cloves, cinnamon and nutmeg

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