Dutch, or Hung Beef from Modern Cookery for Private Families by Eliza Acton
For fourteen pounds weight of the round, the rump, or the thick flank of beef, mix two ounces of saltpetre with the same quantity of coarse sugar; rub the meat with them in every part, and let it r...
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Baking dish
Ingredients
- Treacle, 1 lb.: 14 days.
- pepper, 1 oz.: 4 days.
- common salt, 4 oz.:
- Bay salt, 1 lb.
- saltpetre and coarse sugar, 2 oz.: 2 days.
- Beef, 14 lbs.
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