Breslau Beef
A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).
A historical recipe
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
Source and licence
From The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
- 1 oz. Garlic
- ½ oz. Juniper berries
- 1 lb. Rock
- 1 lb. Let them lie
- a tin grater
Method
- Take the second round or fillet of beef without fat or bone, cut it into two equal parts horizontally, and rub them well with the following mixture: Black pepper, ground 1 oz.
- Garlic, minced ½ oz.
- Juniper berries, bruised 2 oz.
- Bay salt 1 lb.
- Rock or common salt 1 lb.
- Foots of sugar 1 lb.
- Let them lie, being regularly rubbed and turned for fourteen days.
- Boil up your pickle, skimming it thoroughly at the expiration of each week, and add, at the end of the fortnight, Allspice, bruised 2 oz.
- Saltpetre 2 oz.
- Strong vinegar 1 pint Let them lie thus a week together, then take them up and wipe dry.
- Smoke one of the pieces for three weeks, in brown paper, with oak and fern, and hang it in a dry air to harden a month.
- The other portion of the meat may be thoroughly dried in an air current, and then coated with the gelatine composition, and exposed to the air a month also.
- Both these are intended for rubbing on a tin grater, and taken on bread and butter, or as sandwiches, and well adapted for gentlemen emigrating and travelling at home.