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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 22
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22 one pd. of Harts Horn goes as far as four feet. To Pot Beef. Cut a Rounding of Beef in Stakes and season them Cinnamon Salt Slightly put them Down hard in a Crock throw two ounces of Saltpetre at the Bottom & between every Layer & Let them lie five or six days then take every Peice & season them with beaten Cloves Mace & Pepper very well and pack it Down as you season it in your Beaking Crock & Bake it four Hours in a slow Oven then Drain it
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22 one pd. of Harts Horn goes as far as four feet. To Pot Beef. Cut a Rounding of Beef in Stakes and season them Cinnamon Salt Slightly put them Down hard in a Crock throw two ounces of Saltpetre at the Bottom & between every Layer & Let them lie five or six days then take every Peice & season them with beaten Cloves Mace & Pepper very well and pack it Down as you season it in your Beaking Crock & Bake it four Hours in a slow Oven then Drain it
Szathmary Culinary Manuscripts and Cookbooks
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