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English cookbook, 1815
Page 34
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Hung-Beef The proper piece is that called the navel piece it must be hung up in a cellar untill it is a little damp but not long enough to change; take it down and wash it very well in brown sugar and water dry it with a cloth, cut it in two or three pieces; take half a pound of brown sugar, two pounds of bay salt dried and pounded small, six ounces of salt-petre, dried and beaten fine, rub it well into the beef, then strew common salt all over it, as much as will make it salt enough, let it lie together ten days, changing the peices the top to the bottom; hang it where it may have the warmth of the fire, but not to near; when it is dressed, boil it in [hay?] and pump-water untill tender it will keep two or three months if when mouldy it is dipt in boiling water- Mrs Mason
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Hung-Beef The proper piece is that called the navel piece it must be hung up in a cellar untill it is a little damp but not long enough to change; take it down and wash it very well in brown sugar and water dry it with a cloth, cut it in two or three pieces; take half a pound of brown sugar, two pounds of bay salt dried and pounded small, six ounces of salt-petre, dried and beaten fine, rub it well into the beef, then strew common salt all over it, as much as will make it salt enough, let it lie together ten days, changing the peices the top to the bottom; hang it where it may have the warmth of the fire, but not to near; when it is dressed, boil it in [hay?] and pump-water untill tender it will keep two or three months if when mouldy it is dipt in boiling water- Mrs Mason
Szathmary Culinary Manuscripts and Cookbooks
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