Dutch Beef

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Cut off all the fat from the beef.
  2. Rub the lean meat all over with brown sugar.
  3. Let it lie two or three hours in a pan or tray, turning it two or three times.
  4. Salt it with salt-petre and common salt.
  5. Let it lay a fortnight, turning it every day.
  6. After the expiration of this time, roll it very straight in a coarse cloth.
  7. Put it in a cheese-press for a day and a night.
  8. Hang it to dry in a chimney.
  9. When you boil it put it into a cloth.
  10. When cold, it will cut like Dutch beef.
Original Text
Dutch Beef. TAKE a buttock of beef, cut off all the fat, and rub the lean all over with brown sugar. Let it lie two or three hours in a pan or tray, and turn it two or three times. Then salt it with salt-petre and common salt, and let it lay a fortnight, turning it every day. After the expiration of this time, roll it very straight in a coarse cloth, put it in a cheese-press for a day and a night, and then hang it to dry in a chimney. When you boil it put it into a cloth, and when cold, it will cut like Dutch beef.
Notes
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