Hunter's Eeef
From Indian Cookery "Local" for Young Housekeepers (1887).
Source and licence
From Indian Cookery "Local" for Young Housekeepers (1887), printed page 25, digitised by the Internet Archive: https://archive.org/details/1indiancookery-1887
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 10 lbs. of Brisket
- 3 Ibs. of coarse flour
Method
- 60.
- Materials 8 or 10 lbs.
- of Brisket, 3 Ibs.
- of coarse flour, a coffee cup of table salt, a desert spoon of minced mint, a tea spoon of pounded pepper, 4 a tea spoon each of pounded cloves, cinnamon and mace.
- Directions.‘ Remove all bones from the meat, prick it well, rub it with the salt, and put a board with heavy weights over.
- Kight or nine hours after, rub the meat all over with the spice, strew it with the mint leaves and pepper, make the flour with water into 2 cakes, lay the meat on one and put the other over, join the edges of the paste together and bake m a slow oven for 3 hours.
- When cold remove the crust and pour off and save the gravy.
- Hunter's Beef another way.
- 61.
- Prepare the meat according to direction given for Salt Beef in No.
- 53, on the 3rd day take it out of the pickle, place it in a chatty of cold water and wash it a minute or two.
- Dry it well with a clean cloth, rub it with the same spice and strew it with pepper and mint leaves as in the above recipe.
- Cover with acoarse paste, and bake in a slow oven, or place the meat in a chatty, fix the cover on with paste, according to directions given for baked stew, (see index) and bake on a slow-fire for 3 hours.