Welsh Beef
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 142. The excerpt below is the record exactly as published.
Welsh Beef. — Rub two ounces of saltpetre into a round of Beef, let it rest an hour, and then rub it with equal parts of pepper, salt, and allspice. Keep the Beef in the brine for fifteen days, turning and rubbing it every day. Then put the Beef into a large earthenware bowl, first coating the bottom of the Beef with a layer of suet. Put another layer over the top of the Beef, and then cover the jar with a coarse paste of flour and water. Bake in a slow oven for eight hours
Cook this with the app: pantry check, scaling, and the assistant.