Small Corned Round
From British everyday cookery, revised and greatly enlarged (1910).
Source and licence
From British everyday cookery, revised and greatly enlarged (1910), printed page 40, digitised by the Internet Archive: https://archive.org/details/b2152922x
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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
Method
- 5 or 6 lbs.
- Rib.
- Pickle as above.
- Remove the bone, rub a little salt and pepper over the inside.
- Let it lie for 12 hours.
- Shape the meat into a nice round, skewrer and bind with tape.
- Cover it with a brine, made as above, for 6 days, turning daily.
- Drain, and put into very hot water.
- Boil up for 5 minutes, then let it simmer for 2 hours.
- Remove the tape, replace the skewer with a silver or plated one, and serve with boiled carrots, turnips, parsnips, or plain small dough dumplings.
- The brisket or a piece of the silver side of the round may be done in the same way.