The Dutch Way to Salt Beef

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Rub the beef well with the treacle, and let it remain for 3 days, turning and rubbing it often.
  2. Wipe it, pound the salt and saltpetre very fine, rub these well in, and turn it every day for 10 days.
  3. Roll it up tightly in a coarse cloth, and press it under a large weight.
  4. Have it smoked, and turn it upside down every day.
  5. Boil it, and, on taking it out of the pot, put a heavy weight on it to press it.
Original Text
THE DUTCH WAY TO SALT BEEF. 661. INGREDIENTS.—10 lbs. of lean beef, 1 lb. of treacle, 1 oz. of saltpetre, 1 lb. of common salt. Mode.—Rub the beef well with the treacle, and let it remain for 3 days, turning and rubbing it often; then wipe it, pound the salt and saltpetre very fine, rub these well in, and turn it every day for 10 days. Roll it up tightly in a coarse cloth, and press it under a large weight; have it smoked, and turn it upside down every day. Boil it, and, on taking it out of the pot, put a heavy weight on it to press it. Time.—17 days. Seasonable at any time.
Notes
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