Mix an ounce of saltpetre, finely powdered, with half a pound of
very coarse sugar, and rub the beef thoroughly with them ; in two
days add three quarters of a pound of common salt, well dried and
beaten ; turn and rub the meat well in every part with the pickle
for three weeks, when it will be fit to dress. Just wash off the salt,
and skewer the beef as round and as even as possible ; bind it tightly
with broad tape, cover it with cold water, place it over a rather
brisk fire, and after it boils draw it to the side of the stove and let it
simmer gently for at least five hours. Carrots, mashed turnips, or
cabbages, are usually served with boiled beef ; and horse-radish
stewed for ten minutes in equal parts of vinegar and water, then
pressed well from them, and mixed with some rich melted butter, is
a good sauce for it.
Beef, 20 lbs. ; coarse sugar, \ lb. ; saltpetre, 1 oz.✪ To Salt and Boil a Round of Beef : 2 days. Salt,
| lb. : 21 days. Boil 5 hours, or more.
Obs— Beef cured by this receipt if properly boiled, is tender, of
good colour and flavour, and not over salt. The rump, edge-bone,
and brisket may be salted, or pickled in the same way as the
CHAP. X.]
BEEF.
197
HAMBURGH PICKLE FOR BEEF, HAMS, AND TONGUE.
Boil together, for twenty minutes, two gallons of water, three
pounds of bay salt, two pounds of coarse sugar, two ounces of salt-
petre, and two of black pepper, bruised, and tied in a fold of muslin ;
clear off the scum thoroughly, as it rises, pour the pickle into a deep
earthen pan, and when it is quite cold lay in the meat, of which
every part must be perfectly covered with it. A moderate-sized
round of beef will be ready for table in a fortnight ; it should be
turned occasionally in the brine. Five pounds of common salt may
be substituted for the quantity of bay salt given above ; but the
meat will not be so finely flavoured.
Water, 2 gallons ; bay-salt, 3 lbs. ; saltpetre, 2 oz. ; black pepper,
2 oz. ; sugar, 2 lbs. : 20 minutes.
ANOTHER PICKLE FOR TONGUES, BEEF, AND HAMS.
To three gallons of spring water add six pounds of common salt,
two pounds of bay-salt, two pounds of common loaf sugar, and two
ounces of saltpetre. Boil these over a gentle fire, and be careful to
take off all the scum as it rises : when quite cold it will be fit for
use. Bub the meat to be cured, with fine salt, and let it drain for a
day in order to free it from the blood ; then immerse it in the brine,
taking care that every part of it shall be covered. Young pork
should not remain more than from three to five days in the pickle ;
but hams for drying may be left in it for a fortnight at least
tongues will be ready in rather less time. Beef may remain from
one week to two, according to its size, and the degree of saltness
desired for it. A little experience will soon teach the exact time
required for the different kinds of meat. When the pickle has been
m use for about three months, boil it up again gently, and take the
scum carefully off. Add to it three pounds of common salt, four
ounces of sugar, and one of saltpetre : it will remain good for many
months.
Water, 3 gallons ; common salt, 6 lbs. ; bay salt, 2 lbs. ; loaf sugar,
2 lbs. ; saltpetre, 2 oz. : boil 20 to 30 minutes.
DUTCH, OR HUNG BEEF. ✪ Dutch or Hung Beef
Page 192 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix an ounce of saltpetre, finely powdered, with half a pound of very coarse sugar, and rub the beef thoroughly with them ; in two days add three quarters of a pound of common salt, well dried and beaten ; turn and rub the meat well in every part with the pickle for three weeks, when it will be fit to dress. Just wash off the salt, and skewer the beef as round and as even as possible ; bind it tightly with broad tape, cover it with cold water, place it over a rather brisk fire, and after it boils draw it to the side of the stove and let it simmer gently for at least five hours. Carrots, mashed turnips, or cabbages, are usually served with boiled beef ; and horse-radish stewed for ten minutes in equal parts of vinegar and water, then pressed well from them, and mixed with some rich melted butter, is a good sauce for it.
Beef, 20 lbs. ; coarse sugar, \ lb. ; saltpetre, 1 oz. : 2 days. Salt,
| lb. : 21 days. Boil 5 hours, or more.
Obs— Beef cured by this receipt if properly boiled, is tender, of good colour and flavour, and not over salt. The rump, edge-bone, and brisket may be salted, or pickled in the same way as the
HAMBURGH PICKLE FOR BEEF, HAMS, AND TONGUE.
Boil together, for twenty minutes, two gallons of water, three pounds of bay salt, two pounds of coarse sugar, two ounces of saltpetre, and two of black pepper, bruised, and tied in a fold of muslin ; clear off the scum thoroughly, as it rises, pour the pickle into a deep earthen pan, and when it is quite cold lay in the meat, of which every part must be perfectly covered with it. A moderate-sized round of beef will be ready for table in a fortnight ; it should be turned occasionally in the brine. Five pounds of common salt may be substituted for the quantity of bay salt given above ; but the meat will not be so finely flavoured.
Water, 2 gallons ; bay-salt, 3 lbs. ; saltpetre, 2 oz. ; black pepper, 2 oz. ; sugar, 2 lbs. : 20 minutes.
ANOTHER PICKLE FOR TONGUES, BEEF, AND HAMS.
To three gallons of spring water add six pounds of common salt, two pounds of bay-salt, two pounds of common loaf sugar, and two ounces of saltpetre. Boil these over a gentle fire, and be careful to take off all the scum as it rises : when quite cold it will be fit for use. Rub the meat to be cured, with fine salt, and let it drain for a day in order to free it from the blood ; then immerse it in the brine, taking care that every part of it shall be covered. Young pork should not remain more than from three to five days in the pickle ; but hams for drying may be left in it for a fortnight at least tongues will be ready in rather less time. Beef may remain from one week to two, according to its size, and the degree of saltness desired for it. A little experience will soon teach the exact time required for the different kinds of meat. When the pickle has been in use for about three months, boil it up again gently, and take the scum carefully off. Add to it three pounds of common salt, four ounces of sugar, and one of saltpetre : it will remain good for many months.
Water, 3 gallons ; common salt, 6 lbs. ; bay salt, 2 lbs. ; loaf sugar, 2 lbs. ; saltpetre, 2 oz. : boil 20 to 30 minutes.
DUTCH, OR HUNG BEEF.
Records on this page
To Salt and Boil a Round of BeefHamburgh Pickle for Beef, Hams, and TongueDutch or Hung Beef