Welsh Beef

Ingredients

• a round of beef weighing from twenty-five to thirty pounds
• two ounces of saltpetre
• one pound of common salt
• one ounce of white pepper
• one ounce of moist sugar
• one nutmeg grated
• a quarter of an ounce of pounded mace
• a quarter of an ounce of pounded cloves

Method

1. 1

   Rub two ounces of saltpetre into the beef and let it lie for an hour.

2. 2

   Rub with a mixture of one pound of common salt, one ounce of white pepper, one ounce of moist sugar, grated nutmeg, pounded mace, and pounded cloves.

3. 3

   Lay the meat in a pickling-pan, rub the ingredients into it, and turn and rub every day for three weeks.

4. 4

   Wash the meat in cold water and let it dry.

5. 5

   Skewer it into a round form and bind with tape.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2250. The excerpt below is the record exactly as published.

Welsh Beef. — A round of beef prepared in this way will keep for two months in cold weather, and constitute a good standing dish. If the quantity for which the recipe is written is too large, a small roimd weighing eighteen or twenty pounds may be taken, or a part of a round of the weight that is required, and cooked in the same waj-. Half a round might lie in the salt ten days or a fortnight, instead of three weeks. Take a round of beef weighing from twenty-five to thirty pounds, rub two ounces of saltpetre into it, and let it lie for an hour. Eub it well with a powder made of one pound of common salt, one ounce of white pcpjier, one ounce of moist sugar, one nutmeg grated, a quarter of an ounce of pounded mace, and a quarter of an ounce of pounded cloves

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