Round of 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 13 days ago
Not a recipe: No

Ingredients (3)

For pickling

Should be carefully salted, and wet with the pickle for eight or ten days. ↝ Salt, table, iodized [Spices and Herbs]
Should be carefully salted, and wet with the pickle for eight or ten days. ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

For stuffing

It may be stuffed with parsley, if approved; in which case, the holes to admit it must be made with a sharp pointed knife, and the parsley coarsely cut and stuffed in tight. ↝ Parsley, raw [Not included in a food category]

Instructions (3)

The bone should be cut out first, and the beef skewered and filleted, to make it quite round.
It may be stuffed with parsley, if approved; in which case, the holes to admit it must be made with a sharp pointed knife, and the parsley coarsely cut and stuffed in tight.
As soon as it boils, it should be skimmed, and afterwards kept boiling very gently.

Original Text

Round of Beef,

Should be carefully salted, and wet with the pickle for eight or ten days. The bone should be cut out first, and the beef skewered and filleted, to make it quite round. It may be stuffed with parsley, if approved; in which case, the holes to admit it must be made with a sharp pointed knife, and the parsley coarsely cut and stuffed in tight. As soon as it boils, it should be skimmed, and afterwards kept boiling very gently.

Notes

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