Dutch, or Hung Beef

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Yield: 14.0 lbs
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For curing the beef

fourteen pounds weight of the round, the rump, or the thick flank of beef ↝ Beef, ground, raw [Ground beef]
two ounces of saltpetre
the same quantity of coarse sugar ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]
one pound of bay salt ↝ Spices, bay leaf [Spices and Herbs]
four ounces of common salt
one ounce of ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
a pound of treacle

Optional additions

Three quarters of a pound of coarse sugar ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]
cloves and mace ↝ Garlic, raw [Vegetables and Vegetable Products]
cloves and mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (13)

Mix two ounces of saltpetre with two ounces of coarse sugar.
Rub the meat with the saltpetre and sugar mixture in every part.
Let the meat remain for two days.
Add one pound of bay salt, four ounces of common salt, and one ounce of ground black pepper.
Rub these ingredients thoroughly into the beef.
After four days, pour over the beef one pound of treacle.
Rub and turn the beef daily for a fortnight.
Drain the beef.
Send the beef to be smoked.
When wanted for table, put the beef into plenty of boiling water.
Boil it slowly.
Press it under a heavy weight while hot.
A slice of this beef, from which the edges have been carefully trimmed, will serve to flavour soups or gravies as well as ham.

Original Text

DUTCH, OR HUNG BEEF.

For fourteen pounds weight of the round, the rump, or the thick flank of beef, mix two ounces of saltpetre with the same quantity of coarse sugar; rub the meat with them in every part, and let it remain for two days, then add one pound of bay salt, four ounces of common salt, and one ounce of ground black pepper. Rub these ingredients thoroughly into the beef, and in four days pour over it a pound of treacle; rub and turn it daily for a fortnight; drain, and send it to be smoked. When wanted for table, put it into plenty of 198boiling water, boil it slowly, and press it under a heavy weight while hot. A slice of this beef, from which the edges have been carefully trimmed, will serve to flavour soups or gravies as well as ham.

Beef, 14 lbs.; saltpetre and coarse sugar, each 2 oz.: 2 days. Bay salt, 1 lb.; common salt, 4 oz.: pepper, 1 oz.: 4 days. Treacle, 1 lb.: 14 days.

Obs.—Three quarters of a pound of coarse sugar may be rubbed into the meat at first, and the treacle may be altogether omitted; cloves and mace, too, may be added in the same proportion as for spiced beef.

Notes

—