Dutch Beef

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Rub the lean part of a buttock of beef raw well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it two or three times.
  2. Salt it well with common salt and salt-petre, and let it lie a fortnight, turning it every day.
  3. Roll it very strait in a coarse cloth, put it in a chimney a day and a night, and hang it to dry in a chimney.
  4. When you boil it, you must put it in a cloth.
  5. When it is cold, it will cut in slivers as Dutch beef.
Original Text
To make Dutch Beef. TAKE the lean part of a buttock of beef raw, rub it well with brown sugar all over, and let it lie in a pan or tray two or three hours, turning it two or three times; then salt it well with com- mon salt and salt-petre, and let it lie a fortnight, turning it every day; then roll it very strait in a coarse cloth, put it in a chim- ney a day and a night, and hang it to dry in a chimney. When you boil it, you must put it in a cloth; when it is cold, it will cut in slivers as Dutch beef.
Notes
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