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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 6
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Alamode Beef Mrs R A round of Beef weighing 20 lb cut the bone & wrap the skin over to make it a good shape. Wash and drain it grate a large nutmeg as much salt, a little less powdered cloves, mix together & rub over the meat. put it into 3 pints Claret or Port Wine & stand over night have ready a long piece of cloth - make the stuffing two crackers, pepper, salt, a little nutmeg wine, butter, two eggs, cut deep holes in the meat, put in the stuffing rub over as much spice & salt as the first day wrap the cloth round & tie with tape, put one half the wine and three pints water in the Kettle place the meat upon the steamer, it will require three hours, cooking over a slow fire, add to the gravy a little salt & pepper if required used the reminder Wine.
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Alamode Beef Mrs R A round of Beef weighing 20 lb cut the bone & wrap the skin over to make it a good shape. Wash and drain it grate a large nutmeg as much salt, a little less powdered cloves, mix together & rub over the meat. put it into 3 pints Claret or Port Wine & stand over night have ready a long piece of cloth - make the stuffing two crackers, pepper, salt, a little nutmeg wine, butter, two eggs, cut deep holes in the meat, put in the stuffing rub over as much spice & salt as the first day wrap the cloth round & tie with tape, put one half the wine and three pints water in the Kettle place the meat upon the steamer, it will require three hours, cooking over a slow fire, add to the gravy a little salt & pepper if required used the reminder Wine.
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