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English cookbook, 1750-1780
Page 38
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Hung Beef Mrs E The proper Piece is that Call'd the Naval Piece, it must be hung up in a Cellar to be a Little Damp, but not Long Enough to Change, take it down & Wash it well in brown Sugar and Water, dry it with a Cloth, Cut it in Small Pieces take half a pd of brown Sugar two pounds of bay Salt dried & Pounded Small, Sic Ounces Salt Petre dried & beat fine rub it well into the Beef then Strew Common Salt Over it, as much as Will make it Salt Enough, let it Lie together ten days Charging the Pieces the bottom to the top hang it where it may have the Warmth of the fire but not to near, When it, dressed boil it in a bag & Pump Water, until tender it Will keep two or three months if when mouldy its dipp'd in boiling Water
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Hung Beef Mrs E The proper Piece is that Call'd the Naval Piece, it must be hung up in a Cellar to be a Little Damp, but not Long Enough to Change, take it down & Wash it well in brown Sugar and Water, dry it with a Cloth, Cut it in Small Pieces take half a pd of brown Sugar two pounds of bay Salt dried & Pounded Small, Sic Ounces Salt Petre dried & beat fine rub it well into the Beef then Strew Common Salt Over it, as much as Will make it Salt Enough, let it Lie together ten days Charging the Pieces the bottom to the top hang it where it may have the Warmth of the fire but not to near, When it, dressed boil it in a bag & Pump Water, until tender it Will keep two or three months if when mouldy its dipp'd in boiling Water
Szathmary Culinary Manuscripts and Cookbooks
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