Hung Beef. No. 2.

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 13 days ago
Not a recipe
No
Ingredients (5)
pickle
Instructions (3)
  1. Rub the beef with this pickle every morning for six days, and let it lie in it.
  2. Then dry it well with a cloth, and hang it up in the chimney for a fortnight.
  3. It must be made perfectly dry before it will be fit for eating; it should also be kept in a dry place.
Original Text
Hung Beef. No. 2. Take the under-cliff of a small buttock of beef, two ounces of common salt, and one ounce of saltpetre, well beaten together: put to it half a pint of vinegar with a sprig of thyme. Rub the beef with this pickle every morning for six days, and let it lie in it. Then dry it well with a cloth, and hang it up in the chimney for a fortnight. It must be made perfectly dry before it will be fit for eating; it should also be kept in a dry place.
Notes
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