Hamburg Beef (prepared in the Ger-
man way). — Take about sixty pounds of
beef, which may be composed of seven or eight
pieces. Mix four pounds of salt with four
ounces of saltpetre, and rub the meat thoroughly
with it. Take a deep tub, see that it is scru-
pulously clean, and wa«h it out with cold water.
Put into it, a handful of the leaves of mar-
joram, sweet basil, and thyme, the same of bay-
leaves, a dozen cloves, two blades of mace, a
quarter of an ounce of juniper berries, and two
ounces of white pepper✪ Hamburg Beef (prepared in the German way). Pack the pieces of
beef on part of this seasoning, and sprinkle the
rest over, with as much of the salt and salt-
petre as could not be rubbed into the beef-
Place a weight on the top, and if, at the end of
a few days, the liquid does not rise over the hd,
pour a pint of strong salt and water into the
tub. The smaller pieces can bo used at the end
of three weeks, the larger should be left for a
month. Probable cost. Is. per pound.
Hamburg Beef Salad (named Hambro'
Salad).— Make a salad with a pint of mixed
vegetables, which have been washed, thoroughly
dried, and finely shred. Mix with them half
a dozen filleted anchovies, three or four sharp
apples, finely minced, and a quarter of a pound
of dried salmon, cut into small pieces. Season
with pepper, salt, vinegar, and oil, and just
before serving, strew over the top, half a pound
of Hamburg beef✪ Hamburg Beef Salad (named Hambro' Salad), chopped small. Garnish the
dish, aecording to taste, with parsley, shoes of
hard-boiled egg, beetroot, &c. Time, one
hour to prepare. Probable cost, 2s. Sufficient
for five or six persons.
Hamburg Beef, Smoked.— Take about
a quarter of a pound weight of the rump, or ribs
of beef, and rub a little common salt and coarse
sugar into it. Let it remain for two or three
days, and turn it frequently. Drain and wipe the
meat. Pound and mix thoroughly a quarter of a
pound of common salt, a quarter of a pound of
basalt, an ounce of saltpetre, half an ounce of
pepper, and half a dozen pounded cloves. Rub
these well into the beef, and turn it eveiy day
for a fortnight. Take it up, drain it, roll it
tightly in a cloth, and smoke it for ten or twelve
days. It may be cooked whole, or in pieces, but
if boiled whole should be pressed under a weight
until cold. Probable cost. Is. per poimd.
Hamburg Beef, Smoked, To Boil.—
Soak the meat in lukewarm water, and let it
remain over-night, then dry it, and cut away
HAM
( 299 )
HAK
.iny discoloured parts. Trim and roll it neatly
anil finnly, and bind it with tapes. Put it into
plenty of cold water, remove the scum carefully,
and let it boil until no more rises, then draw it
to the side of the fire, and simmer gently until
done enoug'h. If two or three carrots and onions
arc boiled with the beef, the flavour will be im-
proved. Strew grated bread-crumbs over it
before serving. Time, as a general rule half
an hour may be given for each poimd, after the
water has boiled. Probable cost, Is. per pound.
Sufiicient, beef weighing seven pounds for
twelve persons.
Page 687 · 2 recipe records on this page
Presented as published in 1892. 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
Hamburg Beef (prepared in the German way). — Take about sixty pounds of beef, which may be composed of seven or eight pieces. Mix four pounds of salt with four ounces of saltpetre, and rub the meat thoroughly with it. Take a deep tub, see that it is scrupulously clean, and wash it out with cold water. Put into it, a handful of the leaves of marjoram, sweet basil, and thyme, the same of bayleaves, a dozen cloves, two blades of mace, a quarter of an ounce of juniper berries, and two ounces of white pepper. Pack the pieces of beef on part of this seasoning, and sprinkle the rest over, with as much of the salt and saltpetre as could not be rubbed into the beef- Place a weight on the top, and if, at the end of a few days, the liquid does not rise over the hd, pour a pint of strong salt and water into the tub. The smaller pieces can be used at the end of three weeks, the larger should be left for a month. Probable cost. Is. per pound.
Hamburg Beef Salad (named Hambro' Salad).— Make a salad with a pint of mixed vegetables, which have been washed, thoroughly dried, and finely shred. Mix with them half a dozen filleted anchovies, three or four sharp apples, finely minced, and a quarter of a pound of dried salmon, cut into small pieces. Season with pepper, salt, vinegar, and oil, and just before serving, strew over the top, half a pound of Hamburg beef, chopped small. Garnish the dish, according to taste, with parsley, slices of hard-boiled egg, beetroot, &c. Time, one hour to prepare. Probable cost, 2s. Sufficient for five or six persons.
Hamburg Beef, Smoked.— Take about
a quarter of a pound weight of the rump, or ribs of beef, and rub a little common salt and coarse sugar into it. Let it remain for two or three days, and turn it frequently. Drain and wipe the meat. Pound and mix thoroughly a quarter of a pound of common salt, a quarter of a pound of salt, an ounce of saltpetre, half an ounce of pepper, and half a dozen pounded cloves. Rub these well into the beef, and turn it eveiy day for a fortnight. Take it up, drain it, roll it tightly in a cloth, and smoke it for ten or twelve days. It may be cooked whole, or in pieces, but if boiled whole should be pressed under a weight until cold. Probable cost. Is. per pound.
Hamburg Beef, Smoked, To Boil.—
Soak the meat in lukewarm water, and let it remain over-night, then dry it, and cut away
HAM
( 299 )
HAK
.iny discoloured parts. Trim and roll it neatly anil finnly, and bind it with tapes. Put it into plenty of cold water, remove the scum carefully, and let it boil until no more rises, then draw it to the side of the fire, and simmer gently until done enoug'h. If two or three carrots and onions arc boiled with the beef, the flavour will be improved. Strew grated bread-crumbs over it before serving. Time, as a general rule half an hour may be given for each poimd, after the water has boiled. Probable cost, Is. per pound. Sufiicient, beef weighing seven pounds for twelve persons.
Records on this page
Hamburg Beef (prepared in the German way)Hamburg Beef Salad (named Hambro' Salad)