Spiced Beef
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
- ten pounds of the thin flank
- half ounce saltpetre
- half ounce bay salt
- 1 ounce black pepper
- 1 ounce allspice
- ½ ounce ground ginger
- ¼ ounce cloves
- 1/8 ounce mace
- three ounces common salt
- a pound coarse sugar
Method
- Take eight or ten pounds of the thin flank, remove any gristle, skin or bones;
- rub it over with half ounce saltpetre, half ounce bay salt, then rub it well in with a mixture of spices, the the following proportions being used: 1 ounce black pepper.
- 1 ounce allspice.
- ½ ounce ground ginger.
- ¼ ounce cloves.
- 1/8 ounce mace.
- Use only as much as will suffice to rub the beef all over;
- then add three ounces common salt, and quarter of a pound coarse sugar.
- Let the beef remain a fortnight in this pickle, turning it and rubbing it every day: then take it out, cover it with the spices and chopped sweet herbs, roll it very tight, tie it with tape, put it into a pan with half-pint water, and half-pound suet.
- Bake it after the bread has been drawn, for six hours;
- put a heavy weight upon it, and when cold take off the tape.