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Dutch Beef

A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).

A historical recipe

The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). 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.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. RUB the prime ribs of fat beef with common salt, and let them lay in a pan for three days;
  2. then rub them with the different articles as for hams or tongues, and add plenty of bruised juniper berries.
  3. Turn the meat every two days for three weeks, and smoke it.