Brisket of 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.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Take about eight or ten pounds of the middle of a brisket of beef.
  2. Let it hang a day.
  3. Salt it for three days hung up.
  4. Put it in strong red pickle, in which let it remain three weeks.
  5. Take it out, put it into a pot with plenty of water, pepper, a little allspice, and onion.
  6. Let it simmer for seven or eight hours, but never let it boil.
  7. When quite tender, take out all the bones.
  8. Spread it out on a table to cool.
  9. Beat it out well with a rollingpin.
  10. Sprinkle with cayenne, nutmeg, and very little cloves, pounded together.
  11. Put it in a coarse cloth after it is rolled.
  12. Twist it at each end to get out the fat.
  13. Bind it well round with broad tape.
  14. In that state let it remain three days.
Original Text
A Robinson, to make. Take about eight or ten pounds of the middle of a brisket of beef; let it hang a day; then salt it for three days hung up; afterwards put it in strong red pickle, in which let it remain three weeks. Take it out, put it into a pot with plenty of water, pepper, a little allspice, and onion; let it simmer for seven or eight hours, but never let it boil. When quite tender, take out all the bones, spread it out on a table to cool, well beat it out with a rollingpin, and sprinkle with cayenne, nutmeg, and very little cloves, pounded together. Put it in a coarse cloth after it is rolled; twist it at each end to get out the fat, and bind it well round with broad tape; in that state let it remain three days.
Notes
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