Welsh Beef
A historical recipe from The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903).
A historical recipe
The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903). Project Gutenberg eBook #49449.
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.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903). Digitised by Project Gutenberg, eBook #49449 (https://www.gutenberg.org/ebooks/49449). 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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 1 ingredient
- two ounces of saltpetre
Method
- Rub two ounces of saltpetre into a round of beef;
- let it rest an hour, and then rub it with equal parts of pepper, salt, and allspice.
- Keep the beef in the brine which this will make for fifteen days, turning and rubbing it every day.
- Then put the beef into a large earthenware round pan, first coating the bottom of the pan with a layer of suet.
- Put another layer of suet over the top of the beef, and then cover the pan with a coarse paste of flour and water.
- Bake in a slow oven for eight hours, then pour off any gravy, and let the beef get cold before it is taken out of the pan.
Plating
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