To Pot Beef
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Keep in a cool dry place, and it will remain good for a long time.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 3. The excerpt below is the record exactly as published.
To Pot Beef. Rub three pounds of beef with two ounces of the*coarsest sugar, and a quarter of an ounce of saltpetre; let it lie forty- eight hours; wash it clean and dry it; season it with pepper, salt, mace, and twelve cloves ; lay it in a pot with four ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.