Dutch, or Hung Beef
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
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 Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). 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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
- two ounces of saltpetre
- one pound of bay salt
- four ounces of common salt
- one ounce of ground black pepper
- a pound of treacle
- A slice of this beef
Method
- For fourteen pounds weight of the round, the rump, or the thick flank of beef, mix two ounces of saltpetre with the same quantity of coarse sugar;
- rub the meat with them in every part, and let it remain for two days, then add one pound of bay salt, four ounces of common salt, and one ounce of ground black pepper.
- Rub these ingredients thoroughly into the beef, and in four days pour over it a pound of treacle;
- rub and turn it daily for a fortnight;
- drain, and send it to be smoked.
- When wanted for table, put it into plenty of boiling water, boil it slowly, and press it under a heavy weight while hot.
- A slice of this beef, from which the edges have been carefully trimmed, will serve to flavour soups or gravies as well as ham.
- Beef, 14 lbs.;
- saltpetre and coarse sugar, each 2 oz.: 2 days.
- Bay salt, 1 lb.;
- common salt, 4 oz.: pepper, 1 oz.: 4 days.
- Treacle, 1 lb.: 14 days.
- Obs.—Three quarters of a pound of coarse sugar may be rubbed into the meat at first, and the treacle may be altogether omitted;
- cloves and mace, too, may be added in the same proportion as for spiced beef.