Italian Beef
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
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.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 2 ingredients
- three ounces of saltpetre
- one pound of suet shred fine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Take a round of beef, about fifteen or eighteen pounds;
- rub it well with three ounces of saltpetre, and let it lie for four hours in it.
- Then season it very well with beaten mace, pepper, cloves, and salt sufficient;
- let it then lie in that seasoning for twelve days;
- wash it well, and put it in the pot in which you intend to bake it, with one pound of suet shred fine, and thrown under and over it.
- Cover your pot and paste it down: let it stew six hours in its own liquor, and eat it cold.