Rump of Beef, cardinal fashion

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: 300 min Total: 300 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (23)

for salting

a rump of beef of moderate size, say ten or twelve pounds ↝ Emu, full rump, raw [Poultry Products]
a pound of the best bacon, mingled with salt and spices ↝ Beef, bacon, cooked [Bacon]
salt and spices ↝ Salt, table, iodized [Spices and Herbs]
salt and spices ↝ Spices, paprika [Spices and Herbs]
half a quarter of a pound of saltpetre in powder
an ounce of juniper-berries a little bruised ↝ Berries, NFS [Blueberries and other berries]
a tea-spoonful of brown sugar ↝ Sugars, brown [Sweets]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
basil ↝ Basil, raw [Not included in a food category]
a pound of salt ↝ Salt, table, iodized [Spices and Herbs]

for stewing

some slices of bacon upon the upper part ↝ Beef, bacon, cooked [Bacon]
a pint and a half of red wine ↝ Wine, red [Wine]
a pint of water ↝ Water, tap [Tap water]
six onions ↝ Onions, raw [Vegetables and Vegetable Products]
two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
five carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
a laurel leaf
thyme ↝ Thyme, fresh [Spices and Herbs]
basil ↝ Basil, raw [Not included in a food category]
four or five cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
scallions

Instructions (6)

Choose a rump of beef of moderate size, say ten or twelve pounds; take out the bones; beat it, and lard it with a pound of the best bacon, mingled with salt and spices, without touching the upper parts.
Rub half a quarter of a pound of saltpetre in powder into the meat that it may look red.
Put it into a pan with an ounce of juniper-berries a little bruised, a tea-spoonful of brown sugar, a little thyme, basil, and a pound of salt; and there let it remain, the pan being covered close, for eight days.
When the meat has taken the salt, wash it in warm water, and put some slices of bacon upon the upper part on that side which is covered with fat, and tie a linen cloth over it with packthread.
Let it stew gently five hours, with a pint and a half of red wine, a pint of water, six onions, two cloves of garlic, five carrots, two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley, and scallions.
When it is done, it may be either served up hot, or left to cool in its own liquor, and eaten cold.

Original Text

Rump of Beef, cardinal fashion.

Choose a rump of beef of moderate size, say ten or twelve pounds; take out the bones; beat it, and lard it with a pound of the best bacon, mingled with salt and spices, without [94]touching the upper parts. Rub half a quarter of a pound of saltpetre in powder into the meat that it may look red; and put it into a pan with an ounce of juniper-berries a little bruised, a tea-spoonful of brown sugar, a little thyme, basil, and a pound of salt; and there let it remain, the pan being covered close, for eight days. When the meat has taken the salt, wash it in warm water, and put some slices of bacon upon the upper part on that side which is covered with fat, and tie a linen cloth over it with packthread. Let it stew gently five hours, with a pint and a half of red wine, a pint of water, six onions, two cloves of garlic, five carrots, two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley, and scallions. When it is done, it may be either served up hot, or left to cool in its own liquor, and eaten cold.

Notes

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