Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 161

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Ingredients.—14 lbs. of the thick flank or rump of beef,½ lb. of coarse sugar, 1 oz. of saltpetre,¼ lb. of pounded allspice, 1 lb. of common salt. Mode.—Rub the sugar well into the beef, and let it lie for 12 hours; then rub the saltpetre and allspice, both of which should be pounded, over the meat, and let it remain for another 12 hours; then rub in the salt. Turn daily in the liquor for a fortnight, soak it for a few hours in water, dry with a cloth, cover with a coarse paste, put a little water at the bottom of the pan, and bake in a moderate oven for 4 hours. If it is not covered with a paste, be careful to put the beef into a deep vessel, and cover with a plate, or it will be too crisp. During the time the meat is in the oven it should be turned once or twice. Time.—4 hours. Average cost, 7d. per lb. Seasonable at any time.