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A Robinson To Make

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Take about eight or ten pounds of the middle of a brisket of beef; let

it hang a day; then salt it for three days hung up; afterwards put it in

strong red pickle, in which let it remain three weeks. Take it out, put

it into a pot with plenty of water, pepper, a little allspice, and

onion; let it simmer for seven or eight hours, but never let it boil.

When quite tender, take out all the bones, spread it out on a table to

cool, well beat it out with a rollingpin, and sprinkle with cayenne,

nutmeg, and very little cloves, pounded together. Put it in a coarse

cloth after it is rolled; twist it at each end to get out the fat, and

bind it well round with broad tape; in that state let it remain three

days.











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