SALT a flank 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 (17)
for salting
for preparing the beef
for covering and binding
for larding
for serving
Instructions (10)
  1. Salt a flank of beef the same way as you did the round of beef, and turn it every day for a fortnight at least.
  2. Lay it flat upon a table, beat it an hour, or till it is soft all over.
  3. Rub it over with the yolks of three eggs.
  4. Strew over it a quarter of an ounce of beaten mace, the same of nutmeg, pepper and salt to your taste, the crumb of two penny loaves, and two large handfuls of parsley shred small.
  5. Cover it with thin slices of fat bacon, and roll your beef up very tight, and bind it well with packthread.
  6. Boil it four hours.
  7. When it is cold, lard it all over, one row with the lean of ham, a second with cucumbers, a third with fat bacon, cut them in pieces about the thickness of a pipe.
  8. Thank and lard it so that it may appear red, green, and white.
  9. Send it to the table with pickles and scraped horse-radish round it.
  10. Keep it in salt and water, and a little vinegar.—You may keep it four or five days without pickle.
Original Text
SALT a flank of beef the same way as you did the round of beef, and turn it every day for a fortnight at least, then lay it flat upon a table, beat it an hour, or till it is soft all over, then rub it over with the yolks of three eggs, strew over it a quarter of an ounce of beaten mace, the same of nutmeg, pepper and salt to your taste, the crumb of two penny loaves, and two large handfuls of parsley shred small, then cover it with thin slices of fat bacon, and roll your beef up very tight, and bind it well with packthread, boil it four hours, when it is cold, lard it all over, one row with the lean of ham, a second with cucumbers, a third with fat bacon, cut them in pieces about the thickness of a pipe, thank and lard it so that it may appear red, green, and white; send it to the table with pickles and scraped horse-radish round it, keep it in salt and water, and a little vinegar.—You may keep it four or five days without pickle.
Notes
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