Red Beef for Slices

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Brining
Seasoning
Binding
Garnish
Instructions (7)
  1. Take a piece of thin flank of beef, and cut off the skin.
  2. Rub it well with a mixture made with two pounds of common salt, two ounces of bay salt, two ounces of salt petre, and half a pound of moist sugar, pounded in a marble mortar.
  3. Put it into an earthen pan, and turn and rub it every day for a week.
  4. Take it out of the brine, wipe it, and strew over pounded mace, cloves, pepper, a little allspice, and plenty of chopped parsley and a few eschallots.
  5. Roll it up, bind it round with tape, boil it till tender.
  6. Press it in like manner as collared pig.
  7. When it is cold, cut into slices, and garnish with pickled barberries.
Original Text
Red Beef for Slices. Take a piece of thin flank of beef, and cut off the skin; then rub it well[180] with a mixture made with two pounds of common salt, two ounces of bay salt, two ounces of salt petre, and half a pound of moist sugar, pounded in a marble mortar. Put it into an earthen pan, and turn and rub it every day for a week; then take it out of the brine, wipe it, and strew over pounded mace, cloves, pepper, a little allspice, and plenty of chopped parsley and a few eschallots. Then roll it up, bind it round with tape, boil it till tender, press it in like manner as collared pig, and when it is cold, cut into slices, and garnish with pickled barberries.
Notes
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