To Salt Beef Red, and Hang to Dry

Ingredients

• Take a piece of beef
• an ounce of saltpetre
• an ounce of bay salt
• a few grains of cochineal
• the proportion of common salt is one pound

Method

1. 1

   Sprinkle the beef and let it drain for a day.

2. 2

   Rub it with common salt, saltpetre, and bay salt, adding a few grains of cochineal.

3. 3

   Rub the pickle into the meat daily for a week, turning it the remainder of the time.

4. 4

   After sixteen days, drain it from the pickle and let it be smoked for five days.

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 2. The excerpt below is the record exactly as published.

To Salt Beef red, and hang to dry. Take a piece of beef with as little bone as possible (the flank is the most proper), sprinkle it, and let it drain a day ; then rub it with common salt, saltpetre, and bay salt, but 7 only a small proportion of saltpetre ; add a few grains of cochineal, all in fine powder; a little of the coarsest sugar may be added to the salt ; rub the pickle every day into the meat for a week, only turn it the remainder, sixteen days are sufficient, drain it from the pickle, and let it be smoked for five days. To twelve pounds of beef the proportion of com¬ mon salt is one pound. To Preserve Beef, Mutton, Sfc.for a length of time with¬ out salt. After well examining and wiping the meat, put it into a pan, and pour a deal of treacle over it, in which turn it daily, observing every part partakes of the treacle; cover and tie a cloth over the pan ; keep in a cool place ; when it be used, wash it well. To Slew Beef, when under done. Put it into a pot with a quart of water, one pint of small beer, some salt, three or four spoonfuls of vinegar, two of ketchup, a bunch of herbs of various kinds, such as parsley, thyme, basil, savoury, penny royal, marjoram, knotted marjoram, and a leaf or two of sage, onions, cloves, and cayenne; cover it close, and simmer till quite tender ; when done, lay in a deep dish ; thicken part of the gravy with flour and butter, and pour over the beef. To Collar Beef Choose the thin end of the flank of fine mellow beef, not too fat ; lay it into a dish with salt and saltpetre ; turn and rub it every day for a week, and keep it cool ; then take out all bone and gristle, remove the skin of the inside part, and cover it thick with the following seasoning cut small : — A large handful of parsley, the same of sage, some 8 thyme, marjoram, and penny royal, pepper, salt, and all¬ spice; roll the meat up as tight as possible in a cloth* then bind it with a tape; boil it gently for six or seven hours; put it under a good weight while hot, without untying it. The shape will be oval, when cold. Part of a breast of veal rolled in with the beef looks and eats well. To Pot Beef. Rub three pounds of beef with two ounces of the*coarsest sugar, and a quarter of an ounce of saltpetre

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