Home Recipes Cook Books Food Categories Featured

Hung Beef No 2

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







Take the under-cliff of a small buttock of beef, two ounces of common

salt, and one ounce of saltpetre, well beaten together: put to it half a

pint of vinegar with a sprig of thyme. Rub the beef with this pickle

every morning for six days, and let it lie in it. Then dry it well with

a cloth, and hang it up in the chimney for a fortnight. It must be made

perfectly dry before it will be fit for eating; it should also be kept

in a dry place.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1184 times.

Home Made Cookies.ca