Spiced Beef
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
- six pounds of beef
- one-half cup each of carrot
- one-half teaspoon peppercorns
- one tablespoon salt
Method
- Wash and wipe six pounds of beef cut from the flank.
- Cover with boiling water;
- bring to the boiling point and skim.
- Reduce heat and simmer until meat is tender (time required about five hours), adding the last hour of cooking one-half cup each of carrot, onion and celery cut in dice, two sprays each of parsley and thyme, one of marjoram, six cloves, one-half teaspoon peppercorns and one tablespoon salt.
- Remove meat and reduce liquor to one and one-half cups;
- strain.
- Shred the meat, mix with the liquor and press in a granite, brick-shaped bread pan, packing solidly.
- When thoroughly cold, serve, cut in thin slices, with Whipped Cream Horseradish Sauce (for recipe see Page 120).
Plating
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