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American cookbook, 1900
Page 24
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well in with a mixture of spices, the following proportions being used: 1 oz of black pepper, 1 oz of allspice, 1/2 oz of ground ginger, 1/4 oz of cloves, & half the quantity of mace. Use only as much as will suffice to rub the beef all over, then add 3 oz of common salt, 1/4 lb of coarse sugar, let the beef remain a week in this pickle, turning & rubbing it every day, then take it out. Cover it with the spices & chopped sweet herbs, roll in very tight, tie it with a tape, put into a pan with 1/2 pint of water & 1/2 lb of suet, & steam
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well in with a mixture of spices, the following proportions being used: 1 oz of black pepper, 1 oz of allspice, 1/2 oz of ground ginger, 1/4 oz of cloves, & half the quantity of mace. Use only as much as will suffice to rub the beef all over, then add 3 oz of common salt, 1/4 lb of coarse sugar, let the beef remain a week in this pickle, turning & rubbing it every day, then take it out. Cover it with the spices & chopped sweet herbs, roll in very tight, tie it with a tape, put into a pan with 1/2 pint of water & 1/2 lb of suet, & steam
Szathmary Culinary Manuscripts and Cookbooks
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