The Dutch Way to Salt Beef
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
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 The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "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
- 1 lb. of treacle
- 1 oz. of saltpetre
- 1 lb. of common salt
Method
- 661.
- INGREDIENTS.--10 lbs.
- of lean beef, 1 lb.
- of treacle, 1 oz.
- of saltpetre, 1 lb.
- of common salt.
- Mode.--Rub the beef well with the treacle, and let it remain for 3 days, turning and rubbing it often;
- then wipe it, pound the salt and saltpetre very fine, rub these well in, and turn it every day for 10 days.
- Roll it up tightly in a coarse cloth, and press it under a large weight;
- have it smoked, and turn it upside down every day.
- Boil it, and, on taking it out of the pot, put a heavy weight on it to press it.
- Time.--17 days.