Pressed Beef

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for curing
Instructions (4)
  1. Salt a bit of brisket, thin part of the flank, or the tops of the ribs, with salt and saltpetre, five days.
  2. Boil it gently till extremely tender.
  3. Put it under a great weight, or in a cheese press, till perfectly cold.
  4. It eats excellently cold, and for Sandwiches.
Original Text
Pressed Beef. Salt a bit of brisket, thin part of the flank, or the tops of the ribs, with salt and saltpetre, five days; then boil it gently till extremely tender. Put it under a great weight, or in a cheese press, till perfectly cold. It eats excellently cold, and for Sandwiches.
Notes
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