Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 207

Choose a rump of beef of moderate size, say ten or twelve pounds; take out the bones; beat it, and lard it with a pound of the best bacon, mingled with salt and spices, without touching the upper parts. Rub half a quarter of a pound of saltpetre in powder into the meat that it may look red; and put it into a pan with an ounce of juniper-berries a little bruised, a tea-spoonful of brown sugar, a little thyme, basil, and a pound of salt; and there let it remain, the pan being covered close, for eight days. When the meat has taken the salt, wash it in warm water, and put some slices of bacon upon the upper part on that side which is covered with fat, and tie a linen cloth over it with packthread. Let it stew gently five hours, with a pint and a half of red wine, a pint of water, six onions, two cloves of garlic, five carrots, two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley, and scallions. When it is done, it may be either served up hot, or left to cool in its own liquor, and eaten cold.