Pressed Salt Beef from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take twelve to fifteen pounds of brisket of beef, remove the bones and rub it well every day for about ten minutes for eight or ten days with three pounds of common salt, one pound of moist sugar, ...
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Cooking tools:
- Chef's knife
Ingredients
- moist sugar
- common salt
- beef
- brisket
- herbs
- vegetables
- plenty
- warm water
- cold water
- pickle
- bay salt
- saltpetre
- aspic jelly
- turnips
- parsnips
- bayleaf
- thyme
- carrots
- leeks
- celery
- onions
- black peppercorns
- white peppercorns
- cloves
- water
- basil
- marjoram
- parsley
- mace
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