Baked Beef

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 (18)
For rubbing the beef
For baking
Instructions (11)
  1. Bone a leg of beef, wash it clean.
  2. Chop plenty of parsley, a middling quantity of thyme, eschallots, marjoram, savory, and a little basil.
  3. Mix the chopped herbs together.
  4. Add a small quantity of beaten allspice, mace, cloves, pepper, and salt to the herbs.
  5. Rub the beef well with the herb and spice mixture.
  6. Set the beef in an earthen pan.
  7. Add a gill of vinegar, half a pint of red port, eight middling-sized whole onions peeled, two bay leaves, and a few fresh or dried champignons to the pan.
  8. Let the meat remain in the pan until the next day.
  9. Add a sufficient quantity of water to the pan.
  10. Cover the pan close.
  11. Bake the meat until tender.
Original Text
Baked Beef. Bone a leg of beef, wash it clean, chop plenty of parsley, a middling quantity of thyme, eschallots, marjoram, savory, and a little basil. Then mix them together, and add a small quantity of beaten allspice, mace, cloves, pepper, and salt. Rub the beef well with the ingredients, set it in an earthen pan, put to it a gill of vinegar, half a pint of red port, eight middling-sized whole onions peeled, two bay leaves, a few fresh or dried[48] champignons. Let the meat remain till next day; then add a sufficient quantity of water to it, cover the pan close, and bake the meat till tender.
Notes
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