Hung Beef. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Take the tenderest part of beef, and let it hang in the cellar as long as you can, taking care that it is not in the least tainted.
  2. Take it down, wash it well in sugar and water.
  3. Dry six-pennyworth of saltpetre and two pounds of bay salt, and pound them fine.
  4. Mix with it three large spoonfuls of brown sugar.
  5. Rub your beef thoroughly with it.
  6. Take common salt, sufficient according to the size of the beef to salt it; let it lie closely covered up until the salts are entirely dissolved, which will be in seven or eight days.
  7. Turn it every day, the under part uppermost, and so on for a fortnight.
  8. Then hang it where it may have a little warmth of the fire.
  9. It may hang in the kitchen a fortnight.
  10. When you use it, boil it in hay and pump water very tender.
  11. It will keep boiled two or three months, rubbing it with a greasy cloth, or putting it for two or three minutes into boiling water to take off any mouldiness.
Original Text
Hung Beef. No. 3. Take the tenderest part of beef, and let it hang in the cellar as long as you can, taking care that it is not in the least tainted. Take it down, wash it well in sugar and water. Dry six-pennyworth of saltpetre and two pounds of bay salt, and pound them fine; mix with it three large spoonfuls of brown sugar; rub your beef thoroughly with it. Take common salt, sufficient according to the size of the beef to salt it; let it lie closely covered up until the salts are entirely dissolved, which will be in seven or eight days. Turn it every day, the under part uppermost, and so on for a fortnight; then hang it where it may[101] have a little warmth of the fire. It may hang in the kitchen a fortnight. When you use it, boil it in hay and pump water very tender: it will keep boiled two or three months, rubbing it with a greasy cloth, or putting it for two or three minutes into boiling water to take off any mouldiness.
Notes
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