565. BOILED BRISKET OF BEEF, A L'ECARLATE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

for curing the brisket

six pounds of common salt
four ounces of saltpetre
half a pound of moist sugar ↝ Sugar, NFS [Sugars and honey]
some bruised bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
winter-savory ↝ Winter squash, raw [Other red and orange vegetables]
sweet-marjoram
a dozen cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a few blades of mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (8)

Prepare the brisket of beef according to the foregoing instructions in every respect, except the salting or curing operation.
To six pounds of common salt, add four ounces of saltpetre, half a pound of moist sugar, some bruised bay-leaves, thyme, winter-savory and sweet-marjoram, a dozen cloves, and a few blades of mace.
Rub the piece of brisket of beef with this mixture for a few minutes every day for four or five days running.
After which, merely turn it over in the brine once a day for the succeeding five days.
This makes up ten days for salting the beef.
The brisket of beef is then ready for use if it is to be eaten while hot.
If intended to be eaten cold, the beef should remain in the brine at least a fortnight, by which time only it can be expected to have sufficiently absorbed the flavour of the herbs and spices.
The foregoing instructions apply equally to every kind of salted meat.

Original Text

565. BOILED BRISKET OF BEEF, A L'ECARLATE.
The brisket of beef, à l'Ecarlate, should be prepared according to the foregoing instructions in every respect—except the salting or curing operation, which must be thus effected:
To six pounds of common salt, add four ounces of saltpetre, half a pound of moist sugar, some bruised bay-leaves, thyme, winter-savory and sweet-marjoram, a dozen cloves, and a few blades of mace; with this mixture rub the piece of brisket of beef for a few minutes every day—for four or five days running; after which, merely turn it over in the brine once a day, for the succeeding five days; saltpetre making up ten days for salting the beef. The brisket of beef is then ready for use,—provided it is to be eaten while hot; but if intended to be eaten cold, the beef should remain in the brine at least a fort-night, by which time only it can be expected to have sufficiently absorbed the flavour of the herbs and spices.
The foregoing instructions apply equally to every kind of salted meat.

Notes

—