Italian Beef

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.
Time
Cook: 360 min Total: 360 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Rub the round of beef well with saltpetre and let it lie for four hours in it.
  2. Season it very well with beaten mace, pepper, cloves, and salt sufficient.
  3. Let it then lie in that seasoning for twelve days.
  4. Wash it well.
  5. Put it in the pot in which you intend to bake it, with one pound of suet shred fine, and thrown under and over it.
  6. Cover your pot and paste it down.
  7. Let it stew six hours in its own liquor.
  8. Eat it cold.
Original Text
Italian Beef. Take a round of beef, about fifteen or eighteen pounds; rub it well with three ounces of saltpetre, and let it lie for four hours in it. Then season it very well with beaten mace, pepper, cloves, and salt sufficient; let it then lie in that seasoning for twelve days; wash it well, and put it in the pot in which you intend to bake it, with one pound of suet shred fine, and thrown under and over it. Cover your pot and paste it down: let it stew six hours in its own liquor, and eat it cold.
Notes
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