To hang a Surloin of Beef to roast

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for hanging
main ingredient
Instructions (5)
  1. Take the suet out of a surloin.
  2. Rub it half an hour with one ounce of salt-petre, four ounces of common salt, and half a pound of brown sugar.
  3. Hang it up ten or twelve days.
  4. Then wash it, and roast it.
  5. You may eat it either hot or cold.
Original Text
To hang a Surloin of Beef to roast. TAKE the suet out of a surloin, and rub it half an hour with one ounce of salt-petre, four ounces of common salt, and half a pound of brown sugar, hang it up ten or twelve days, then wash it, and roast it; you may eat it either hot or cold.
Notes
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