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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 163
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For 20 lb. of Dutch Beef. Take a Round of Beef, 1 1/2 oz: of Salt Petre, 1 1/2 oz: of Bay Salt, 1 1/2 oz: of Pepper, 1 1/2 oz: of Allspice, a few Cloves pounded, mixed with a little common Salt; rub the Beef well with it; keep it 3 Weeks turning it every Day; then take it to be baked untill quite tender; a little Fat to be laid upon the Top of it in order to keep it moist Raisin Wine - Mrs. Bishop. Put to each Gallon of boiling Water 6 lb of Raisins; it must stand a fortnight & be stir'd twice a Day; then press y/e Raisins very dry & put y/e Liquor into y/e Cask. with a quart of Brandy to half a Hogshead & more if the wine firments
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For 20 lb. of Dutch Beef. Take a Round of Beef, 1 1/2 oz: of Salt Petre, 1 1/2 oz: of Bay Salt, 1 1/2 oz: of Pepper, 1 1/2 oz: of Allspice, a few Cloves pounded, mixed with a little common Salt; rub the Beef well with it; keep it 3 Weeks turning it every Day; then take it to be baked untill quite tender; a little Fat to be laid upon the Top of it in order to keep it moist Raisin Wine - Mrs. Bishop. Put to each Gallon of boiling Water 6 lb of Raisins; it must stand a fortnight & be stir'd twice a Day; then press y/e Raisins very dry & put y/e Liquor into y/e Cask. with a quart of Brandy to half a Hogshead & more if the wine firments
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