To pickle a Buttock of Beef

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (17)
Instructions (22)
  1. Get a fine buttock of well fed ox beef.
  2. With a long narrow knife make holes through the beef.
  3. Run square pieces of fat bacon about as thick as your finger into about a dozen or fourteen places in the holes.
  4. Have ready a great deal of parsley clean washed and picked fine, but not chopped.
  5. Stuff as much parsley as you can get into every hole where the bacon is, with a long round stick.
  6. Take half an ounce of mace, cloves and nutmegs, an equal quantity of each, dried before the fire, and pounded fine.
  7. Take a quarter of an ounce of black pepper beat fine.
  8. Take a quarter of an ounce of cardamom seeds beat fine.
  9. Take half an ounce of juniper berries beat fine.
  10. Take a quarter of a pound of loaf sugar beat fine.
  11. Take two large spoonfuls of fine salt.
  12. Take two spoonfuls of India pepper.
  13. Mix all the spices, sugar, salt, and pepper together.
  14. Rub the beef well with the mixture.
  15. Let the beef lie in this pickle two days, turning and rubbing it twice a day.
  16. Throw into the pot two bay-leaves.
  17. Add fix shallots peeled and cut fine.
  18. Pour a pint of fine white wine vinegar over it, keeping it turned and rubbed as above.
  19. Let it lie thus another day.
  20. Pour over it a bottle of red port or Madeira wine.
  21. Let it lie thus in this pickle a week or ten days.
  22. When you dress it, stew it in the pickle it lies in, with another bottle of red wine.
Original Text
To pickle a Buttock of Beef. GET a fine buttock of well fed ox beef, and with a long narrow knife make holes through in which holes you must run square pieces of fat bacon about as thick as your finger, in about a dozen or fourteen places, and have ready a great deal of parsley clean washed and picked fine, but not chopped; and in every hole where the bacon is, stuff in as much of the parsley as you can get in, with a long round stick: then take half an ounce of mace, cloves and nutmegs, an equal quantity of each, dried before the fire, and pounded fine, and a quarter of an ounce of black pepper beat fine, a quarter of an ounce of car-damom-seeds beat fine, and half an ounce of juniper berries beat fine, a quarter of a pound of loaf sugar beat fine, two large spoonfuls of fine salt, two spoonfuls of India-pepper, mix all together, and rub the beef well with it: let it lie in this pickle two days, turning and rubbing it twice a day; then throw into the pot two bay-leaves; fix shallots peeled and cut fine, and pour a pint of fine white wine vinegar over it, keeping it turned and rubbed as above: let it lie thus another day; then pour over it a bottle of red port or Madeira wine; let it lie thus in this pickle a week or ten days; and when you dress it, stew it in the pickle it lies in, with another bottle of red wine; it is an excellent dish, and eats best cold, and will keep a month or six weeks good.
Notes
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