Travellers’ or Dried Beef
From Indian Cookery "Local" for Young Housekeepers (1887).
Source and licence
From Indian Cookery "Local" for Young Housekeepers (1887), printed page 26, digitised by the Internet Archive: https://archive.org/details/1indiancookery-1887
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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- two lbs. of Beefsteak
- 1 lb. of meat
Method
- 69.
- Cut one or two lbs.
- of Beefsteak into slices, 3 inches long and a little less broad.
- Grind with vinegar the following condiments—for 1 lb.
- of meat, 6 dry chillies, 4 a tea spoon of jeera, one inch of turmeric, 4 a tea spoon of mustard seed, 2 inches of cinna.- mon and one tea spoon of salt, rub this mixture well over the slices of meat, let the meat remain in a bowl covered up for an hour or two.
- Bore holes and string the pieces on twine and hang them out in the hot sun to dry ;
- they are simply broiled in the fire before being eaten.
- (Dried meat is a reminiscence of the times before railways were introduced into India, meat thus dried were then sometimes used by people who were forced to go long journcys on land.)