Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 156

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Ingredients.—From 5 to 10 lbs. of ribs of beef, sufficient brine to cover the meat. Mode.—Choose a fine rib, have the bone removed, rub some salt over the inside, and skewer the meat up into a nice round form, and bind it with tape. Put it into sufficient brine to cover it (see Beef Pickle), and let it remain for 6 days, turning the meat every day. When required to be dressed, drain from the pickle, and put the meat into very hot water; boil it rapidly for a few minutes, then draw the pot to the side of the fire, and simmer the beef very gently until done. Remove the skewer, and replace it by a plated or silver one. Carrots and turnips should be served with this dish, and may be boiled with the meat. Time.—A small round of 8 lbs., about 2 hours after the water boils; one of 12 lbs., about 3 hours. Average cost, 9d. per lb. Sufficient for 6 persons. Seasonable at any time.

Note.—Should the joint be very small, 4 or 5 days will be sufficient time to salt it.