To salt Beef red

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 (7)
For the pickle
For serving
Instructions (11)
  1. Choose a piece of beef with as little bone as you can, the flank is most proper.
  2. Sprinkle the beef and let it drain a day.
  3. Rub the beef with common salt, saltpetre, bay salt (a small proportion), and a few grains of cochineal, all in fine powder.
  4. Rub the pickle into the meat every day for a week, then only turn it.
  5. It will be excellent in eight days.
  6. In sixteen days, drain it from the pickle.
  7. Let it be smoked at the oven mouth, where heated with wood, or send to the baker’s.
  8. A few days will smoke it.
  9. It eats well boiled tender with greens or carrots.
  10. If to be grated as Dutch, then cut a lean bit: boil it till extremely tender; and while hot put it under a press.
  11. When cold, fold it in a sheet of paper, and it will keep in a dry place two or three months.
Original Text
To salt Beef red, which is extremely good to eat fresh from the pickle, or to hang to dry. Choose a piece of beef with as little bone as you can, the flank is most proper: sprinkle it, and let it drain a day; then rub it with common salt, saltpetre, and bay salt, but of the second a small proportion; and you may add a few grains of cochineal, all in fine powder. Rub the pickle every day into the meat for a week, then only turn it. It will be excellent in eight days. In sixteen, drain it from the pickle, and let it be smoked at the oven mouth, where heated with wood, or send to the baker’s. A few days will smoke it. A little of the coarsest sugar may be added to the salt. It eats well boiled tender with greens or carrots. If to be grated as Dutch, then cut a lean bit: boil it till extremely tender; and while hot put it under a press. When cold, fold it in a sheet of paper, and it will keep in a dry place two or three months.
Notes
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