Grated Hamburg Beef

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Put 4 lbs., tied very tight in a pudding cloth, into very hot water and simmer it 3 or 4 hours.
  2. Take the pan off the fire but let the beef remain in the water till cold.
  3. When wanted, cut off a small piece and grate it, not grating the whole piece at once, for it gets very dry.
  4. Hold it very tight whilst it is cut, or grated, or it will break and split up into strings.
Original Text
Grated Hamburg Beef. The best Hamburg Beef is sold at Fortnum & Mason's (London). If you choose it yourself get an inside piece, not a rugged end. Put 4 lbs., tied very tight in a pudding cloth, into very hot water and simmer it 3 or 4 hours. Take the pan off the fire but jet the beef remain in the water till cold. When wanted, cut off a small piece and grate it, not grating the whole piece at once, for it gets very diy and hold it very tight whilst it is cut, or grated, or it will break and split up into strings.
Notes
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