To pot Beef like Venison

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the beef
For seasoning
For covering
Instructions (18)
  1. Cut the lean of a buttock of beef in pound pieces.
  2. For eight pounds of beef, take four ounces of salt-petre, four ounces of pepper-salt, a pint of white salt, and one ounce of salt-prunella.
  3. Beat the salts all very fine, mix them well together.
  4. Rub the salts all into the beef.
  5. Let it lie four days, turning it twice a day.
  6. Put it into a pan, cover it with pump-water, and a little of its own brine.
  7. Bake it in an oven with household bread till it is as tender as a chicken.
  8. Drain from the gravy and bruise it abroad, and take out all the skin and sinews.
  9. Pound it in a marble mortar.
  10. Lay it in a broad dish.
  11. Mix in it an ounce of cloves and mace, three quarters of an ounce of pepper, and one nutmeg, all beat very fine.
  12. Mix it all very well with the meat.
  13. Clarify a little fresh butter and mix with the meat, to make it a little moist.
  14. Mix it very well together.
  15. Press it down into pots very hard.
  16. Set it at the oven's mouth just to settle.
  17. Cover it two inches thick with clarified butter.
  18. When cold, cover it with white paper.
Original Text
To pot Beef like Venison. CUT the lean of a buttock of beef in pound pieces; for eight pounds of beef, take four ounces of salt-petre, four ounces of pep- per-salt, a pint of white salt, and one ounce of salt-prunella, beat the salts all very fine, mix them well together, rub the salts all into the beef, then let it lie four days, turning it twice a day; then put it into a pan, cover it with pump-water, and a little of its own brine; then bake it in an oven with houshold bread till it is as tender as a chicken, then drain from the gravy and bruise it abroad, and take out all the skin and sinews, then pound it in a marble mortar, then lay it in a broad dish, mix in it an ounce of cloves and mace, three quarters of an ounce of pepper, and one nutmeg, all beat very fine. Mix it all very well with the meat, then clarify a little fresh butter and mix with the meat, to make it a little moist; mix it very well together, press it down into pots very hard, set it at the oven's mouth just to settle, and cover it two inches thick with cla- rified butter. When cold, cover it with white paper.
Notes
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