Pasty of Beef or Mutton

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 13 days ago
Not a recipe
No
Ingredients (17)
For the Pasty
For the Gravy
Instructions (17)
  1. Bone a small rump, or a piece of sirloin of beef, or a fat loin of mutton.
  2. Beat the meat very well with a rolling pin.
  3. Rub ten pounds of meat with four ounces of sugar.
  4. Pour over the meat a glass of port wine and the same of vinegar.
  5. Let the meat lie for five days and nights.
  6. Wash and wipe the meat very dry.
  7. Season the meat very high with pepper, Jamaica pepper, nutmeg, and salt.
  8. Lay the meat in your dish.
  9. To ten pounds of meat, add one pound or near of butter, spreading it over the meat.
  10. Put a crust round the edges of the dish.
  11. Cover the dish with a thick crust.
  12. Bake in a slow oven.
For the Gravy
  1. Set the bones in a pan in the oven.
  2. Add just enough water to cover the bones.
  3. Add one glass of port wine.
  4. Add a little pepper and salt.
  5. Bake until you have a little rich gravy to add to the pasty when drawn.
Original Text
To make a Pasty of Beef or Mutton, to eat as well as Venison. Bone a small rump, or a piece of sirloin of beef, or a fat loin of mutton: the former is better than mutton, after hanging several days, if the weather permits. Beat it very well with a rolling pin, then rub ten pounds of meat with four ounces of sugar, and pour over it a glass of port wine, and the same of vinegar. Let it lie five days and nights: wash and wipe the meat very dry, and season it very high with pepper, Jamaica pepper, nutmeg, and salt. Lay in your dish, and to ten pounds put one pound or near of butter, spreading it over the meat. Put a crust round the edges, and cover with a thick one, or it will be overdone before the meat be soaked. It must be done in a slow oven. Set the bones in a pan in the oven, with no more water than will cover them, and one glass of port wine, a little pepper and salt, that you may have a little rich gravy to add to the pasty when drawn. Note. Sugar gives a greater shortness, and better flavor to meats than salt, too great a quantity of which hardens; and it is quite as great a preservative.
Notes
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