Spiced Beef No. 2

Ingredients

• Take eight pounds of thin flank of beef or brisket
• a teaspoonful of sweet marjoram
• one of powdered cloves
• and allspice mixed
• half an one of powdered mace
• a bunch of parsley minced fine
• a large onion chopped very fine
• half a teaspoonful of black pepper
• a teaspoonful of salt
• a little cayenne
• tie it in a cloth

Method

1. 1

   Flatten the meat, sprinkle with seasonings, roll tightly, tie in cloth, and cook in boiling water for four hours until tender.

2. 2

   Press between dishes with a weight, let stand overnight, slice thin, and garnish with parsley.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 16. The excerpt below is the record exactly as published.

Take eight pounds of thin flank of beef or brisket. If ike latteri take out all the bone, flatten it with a chopper, and sprinkle over it a teaspoonful of sweet marjoram, one of powdered eloves and allspice mixed, half an one of powdered mace, a bunch of parsley minced fine, and a large onion chopped ver> ine, half a teaspoonful of black pepper, a teaspoonful of salt, and a little cayenne ) roll the meat up tightly, tie it in a cloth

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