Pressed Beef
From The "Ayrshire" cookery book (1935).
Source and licence
From The "Ayrshire" cookery book (1935), printed page 33, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-97853-112
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.
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Ingredients
Method
- Take 7 lbs.
- of brisket, not too fat, rub into it 1 teacupful salt, and 1 good tablespoonful moist brown sugar.
- Put on a dish, and powder over with 1 teaspoonful mixed spice, to remain for 3 days.
- Then turn the beef over and powder what is now the top side with spice.
- Again let it alone for 3 days ;
- this will make 6 days in all.
- Tie it in a cloth, and put it on the fire in a pan, with vegetables very roughly cut as for flavouring soup, and add water enough to cover all, also 6 cloves, a bit of mace, and a few peppercorns.
- Put the lid on pan and let it come to the boil, then draw to one side and simmer 8 hours, with lid on.
- Take lid off from time to time to see if the water wants renewing.
- When the beef is tender take it out and loosen the cloth to let the beef cool.
- Trim off all fat and gristle, then re-tie tightly in the cloth, and put over it a plate, heavily weighted, to remain till next day.
- Remove cloth with care and glaze the beef, and put aspic jelly round it.