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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 68
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66 To Make Welch beef (Miss Robyns) Take a good fat round of Veaf, and rub it with two ounces of salt petre, let it stand four hours then season it with peper, salt and a little allspice, let it stand fourteen days in pickle turning it every day, then put it into a pan to bake, with a good quantity of beef suett at the top and bottom of it, cover it with a thick [illegible] paste to keep it moist, and let it bake six or eight hours when you take it out of the oven pour off the gravy and let it stand till cold, then skim off the fat, put the beef in it, and at the end of six days boil a pint of water with half a pound of sat, and pour it over the beef. It will keep three months. To Make Raspberry Vinegar Put one pound of Raspberries into a pint of vinegar, steep them eight days and strain of the juice, boil it with two pounds of loaf sugar and [scum?] it till clean, when cold bottle it for use.
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66 To Make Welch beef (Miss Robyns) Take a good fat round of Veaf, and rub it with two ounces of salt petre, let it stand four hours then season it with peper, salt and a little allspice, let it stand fourteen days in pickle turning it every day, then put it into a pan to bake, with a good quantity of beef suett at the top and bottom of it, cover it with a thick [illegible] paste to keep it moist, and let it bake six or eight hours when you take it out of the oven pour off the gravy and let it stand till cold, then skim off the fat, put the beef in it, and at the end of six days boil a pint of water with half a pound of sat, and pour it over the beef. It will keep three months. To Make Raspberry Vinegar Put one pound of Raspberries into a pint of vinegar, steep them eight days and strain of the juice, boil it with two pounds of loaf sugar and [scum?] it till clean, when cold bottle it for use.
Szathmary Culinary Manuscripts and Cookbooks
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