614. Pressed Beef

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Procure a piece of brisket of beef, cut off the bones, and salt it as directed (No. 615), but adding a little extra sal prunella to the brine and a little spice.
  2. Let the beef remain in pickle rather better than a week.
  3. When ready to cook, roll it round, tie it in a cloth, and let it simmer gently in plenty of water, about seven hours if a whole one, but four hours if only the thin end.
  4. When done take it up, remove the string, and tie the cloth at each end.
  5. Put it upon a dish with another dish over, upon which place half a hundred-weight, leaving it until quite cold.
  6. Then take the meat from the cloth, trim and glaze it lightly, and serve garnished with a few sprigs of fresh parsley.
Original Text
614. Pressed Beef.—Procure a piece of brisket of beef, cut off the bones, and salt it as directed (No. 615), but adding a little extra sal prunella to the brine and a little spice; let the beef remain in pickle rather better than a week: when ready to cook, roll it round, tie it in a cloth, and let it simmer gently in plenty of water, about seven hours if a whole one, but four hours if only the thin end; when done take it up, remove the string, and tie the cloth at each end, put it upon a dish with another dish over, upon which place half a hundred-weight, leaving it until quite cold, then take the meat from the cloth, trim and glaze it lightly, and serve garnished with a few sprigs of fresh parsley.
Notes
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