The Jewish method of Pickling Beef

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (23)
for pickling
for stewing
Instructions (12)
  1. Take any piece of beef without bones, or if it has bones take them out, if you intend to keep it above a month.
  2. Take mace, cloves, nutmeg, red peppers, and juniper berries, beat fine, and rub the beef well.
  3. Mix salt and Jamaica pepper, and bay leaves; let it be well seasoned.
  4. Let it lay in this seasoning a week or ten days, throw in a handsome quantity of garlick and shalot.
  5. Boil some of the best white wine vinegar.
  6. Lay your meat in a pan or good vessel for the purpose, with the pickle.
  7. When the vinegar is quite cold, pour it over, cover it close.
  8. If it is for a voyage, cover it with oil, and let the cooper hoop up the barrel very well: this is a good way in a hot country, where meat will not keep.
  9. Then it must be put into the vinegar directly with the seasoning.
  10. Then you may either roast or stew it, but it is best stewed.
  11. Add a good deal of chopped parsley, chopped suet, some white wine, a little catchup, truffles and morels, a little good gravy, a piece of butter rolled in flour, or a little oil, in which the meat and onions ought to stew a quarter of an hour before the other ingredients are put in.
  12. Then put all in, and stir it together, and let it stew till you think it enough.
Original Text
The Jewish method of Pickling Beef, which will go good to the West-Indies, and keep a Year good in the Pickle, and with Care will go to the East-Indies. TAKE any piece of beef without bones, or if it has bones take them out, if you intend to keep it above a month; take mace, cloves, nutmeg, red peppers, and juniper berries, beat fine, and rub the beef well, mix salt and Jamaica pepper, and bay leaves; let it be well seasoned, let it lay in this seasoning a week or ten days, throw in a handsome quantity of garlick and shalot; boil some of the best white wine vinegar, lay your meat in a pan or good vessel for the purpose, with the pickle; and when the vinegar is quite cold, pour it over, cover it close. If it is for a voyage, cover it with oil, and let the cooper hoop up the barrel very well: this is a good way in a hot country, where meat will not keep: then it must be put into the vinegar directly with the seasoning; then you may either roast or stew it, but it is best stewed, add a good deal of chopped parsley, chopped suet, some white wine, a little catchup, truffles and morels, a little good gravy, a piece of butter rolled in flour, or a little oil, in which the meat and onions ought to stew a quarter of an hour before the other ingredients are put in; then put all in, and stir it together, and let it stew till you think it enough. This is an excellent pickle in a hot country, to keep beef or veal that is dressed, to eat cold.
Notes
—