Boil all together for 20 minutes; 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, and take care that every part of it is per-
fectly covered with the pickle. A moderate-sized
round of beef will be fit for use in a fortnight. It
should be turned occasionally in the pickle. The
pickle will keep a long time if it is boiled up occa-
sionally, and a little more salt added to it.
Miss V. Merriman.
Spiced Beef.
ifb. Salt.
5OZ. Saltpetre.
^oz. Allspice,
soz. black Pepper,
gib. brown Sugar.
Thoroughly mix and boil these ingredients in 2qts.
of water✪ Spiced Beef and pour hot upon a piece of beef in a
glazed jar : let it remain for a fortnight. It must
be kept under the pickle with a weight. N.B. — The
flank cut from the end of the sirloin is very suitable.
After being boiled it should be pressed flat and glazed
when cold. The pickle may be boiled up and used
again. F. Austin.
To Cure Hams (1).
ilb. coarse Sugar,
ilb. Salt,
ioz. Bay Salt,
ioz. black Pepper,
ioz. Saltpetre.
ioz. Juniper Berries (well bruised).
62
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Mix all together and lay on the hams. When it
dissolves baste daily for a month.
Mrs. John Savage.
To Cure Hams (2).
2 Hams (2olbs. each) and 2 Shoulders.
Rub in salt and pepper for 3 days; then put in pickle.
If very cold weather, hang 3 days before salting.
For the Piekle.
4lbs. brown Sugar.
2ozs. Sal Prunella.
4lbs. Treacle.
20zs. Bay Salt.
4lbs. common Salt.
1 cup of Vinegar.
Let them lie 1 month, during which the pickle must
be thrown over them with a spoon once a day. After
the end of the month take them out of the pickle and
put into cold water for 24 hours, then hang up to dry.
Mrs. Douglas Smith.
To Cure Hams (3).
1 lb. Bay Salt.
.}lb. common Salt.
20ZS. Saltpetre.
joz. black Pepper (powdered).
Beat all these very fine, then rub the ham (about
2olbs.) very well and let it lie 4 days, turning it
every day, then pour upon it ilb. of treacle. Wash
it every day with the liquor, and let it stand a
month; then steep it in cold water 24 hours, and
hang up to dry.
N.B. — This pickle will afterwards cure tongues for
drying or immediate use.
63
Mrs. Playfair,
IN AID OF THE FUND FOR THE REMOVAL OF
To Cure Tongues.
ioz. Saltpetre.
|oz. black Pepper.
30ZS. coarse Sugar.
2ozs. Juniper Berries.
6ozs. Salt.
Rub the above ingredients well into the tongue
(about 7lbs.) and let it remain in the pickle for a
fortnight. Then drain it, tie it up in brown paper,
and have it smoked for about 20 days over a wood
fire — or it may be boiled out of the pickle.
Mrs. Vachell.
64
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Additional Recipes.
IN AID OF THE FUND FOR THE REMOVAL OF
—
Additional Recipes
f><
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
CURRIES
Bobotee.
2lbs. Meat.
2 Onions.
x large slice of white Bread.
1 teacupful of Milk.
2 Eggs.
2 tablespoon fuls of Curry Powder,
x dessert-spoonful Sugar.
Juice of i Lemon, or 2 tablespoon fuls of Vinegar.
6 or 8 Almonds.
A lump of Butter. ✪ Bobotee
Page 28 · 2 recipe records on this page
Presented as published in 1907. 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
Boil all together for 20 minutes; 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, and take care that every part of it is perfectly covered with the pickle. A moderate-sized round of beef will be fit for use in a fortnight. It should be turned occasionally in the pickle. The pickle will keep a long time if it is boiled up occasionally, and a little more salt added to it.
Miss V. Merriman.
Spiced Beef.
1lb. Salt.
5OZ. Saltpetre.
1oz. Allspice, 5oz. black Pepper, 1lb. brown Sugar.
Thoroughly mix and boil these ingredients in 2 qts. of water and pour hot upon a piece of beef in a glazed jar : let it remain for a fortnight. It must be kept under the pickle with a weight. N.B. — The flank cut from the end of the sirloin is very suitable. After being boiled it should be pressed flat and glazed when cold. The pickle may be boiled up and used again. F. Austin.
To Cure Hams (1).
1lb. coarse Sugar, 1lb. Salt, 1oz. Bay Salt, 1oz. black Pepper, 1oz. Saltpetre.
1oz. Juniper Berries (well bruised).
Mix all together and lay on the hams. When it dissolves baste daily for a month.
Mrs. John Savage.
To Cure Hams (2).
2 Hams (2olbs. each) and 2 Shoulders.
Rub in salt and pepper for 3 days; then put in pickle. If very cold weather, hang 3 days before salting.
For the Piekle.
4lbs. brown Sugar.
2ozs. Sal Prunella.
4lbs. Treacle.
2ozs. Bay Salt.
4lbs. common Salt.
1 cup of Vinegar.
Let them lie 1 month, during which the pickle must be thrown over them with a spoon once a day. After the end of the month take them out of the pickle and put into cold water for 24 hours, then hang up to dry.
Mrs. Douglas Smith.
To Cure Hams (3).
1 lb. Bay Salt.
1lb. common Salt.
2ozs. Saltpetre.
1oz. black Pepper (powdered).
Beat all these very fine, then rub the ham (about 2olbs.) very well and let it lie 4 days, turning it every day, then pour upon it 1lb. of treacle. Wash it every day with the liquor, and let it stand a month; then steep it in cold water 24 hours, and hang up to dry.
N.B. — This pickle will afterwards cure tongues for drying or immediate use.
Mrs. Playfair,
To Cure Tongues.
1oz. Saltpetre.
1oz. black Pepper.
3ozs. coarse Sugar.
2ozs. Juniper Berries.
6ozs. Salt.
Rub the above ingredients well into the tongue (about 7lbs.) and let it remain in the pickle for a fortnight. Then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire — or it may be boiled out of the pickle.
Mrs. Vachell.
Additional Recipes.
—
Additional Recipes
CURRIES
Bobotee.
2lbs. Meat.
2 Onions.
x large slice of white Bread.
1 teacupful of Milk.
2 Eggs.
2 tablespoon fuls of Curry Powder, x dessert-spoonful Sugar.
Juice of i Lemon, or 2 tablespoon fuls of Vinegar.
6 or 8 Almonds.
A lump of Butter.
Records on this page
Spiced BeefBobotee