To force a Round of BEEF

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 240 min Total: 240 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Forcing the beef
Filling the holes
Garnish
Instructions (12)
  1. Rub the round of beef over for a quarter of an hour with two ounces of salt-petre, the same of bay salt, half a pound of brown sugar, and a pound of common salt.
  2. Let it lie in the mixture for ten or twelve days.
  3. Turn it once every day in the brine.
  4. Wash it well.
  5. Make holes in it with a penknife about an inch one from another.
  6. Fill one hole with shred parsley, a second with fat pork cut in small pieces, and a third with bread crumbs, beef marrow, a little mace, nutmeg, pepper, and salt, mixed together.
  7. Continue filling holes with parsley and the mixture in rotation until all holes are filled.
  8. Wrap your beef in a cloth and bind it with a string.
  9. Boil it for four hours.
  10. When it is cold, bind it over again.
  11. Cut a thin slice off before you send it to the table.
  12. Garnish with parsley and red cabbage.
Original Text
To force a Round of BEEF. TAKE a good round of beef, and rub it over a quarter of an hour with two ounces of salt- petre, the same of bay salt, half a pound of brown sugar, and a pound of common salt, let it lie in it for ten or twelve days, turn it once every day in the brine, then wash it well, and make holes in it with a penknife about an inch one from another, and fill one hole with shred parsley, a second with fat pork cut in small pieces, and a third with bread crumbs, beef marrow, a little mace, nutmeg, pepper, and salt, mixed together, then parsley, and so on till you have filled all the holes, then wrap your beef in a cloth, and bind it with a filled, then boil it four hours; when it is cold, bind it over again, and cut a thin slice off before you send it to the table: garnish with parsley and red cabbage.
Notes
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