Dutch 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.
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.
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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Take ten pounds of any part of prime beef that has a moderate share of fat attached, the thick flanks suit well.
- Displace the skin, and rub the meat all over with foots of coarse sugar one pound, and let it lie three days and nights, turned daily.
- Take then Bay salt 1 lb.
- Common salt 1 lb.
- Sal prunelle 1 oz.
- Garlic, minced 1 oz.
- Juniper berries, crushed 1 oz.
- Vinegar ½ pint with which mixture rub your meat well five days, and then turn it in the pickle every three days for a fortnight more.
- Bind broad tape around it as a collar, rub pea-flour over it in all parts, until it is thoroughly coated therewith, and smoke it a month with oak lops, sawdust, and beech or birch chips.
- It should be kept in store two months at least, and then put into boiling water over the fire, done moderately, and cut when cold.