A Miniature Round of Beef from Modern Cookery for Private Families by Eliza Acton
“Select a fine rib of beef, and have it cut small or large in width, according to your taste; it may thus be made to weigh from five to twelve pounds, or more. Take out the bone, and wrap the meat...
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Ingredients
- cured
- hamburgh pickle
- fillet of veal
- beef
- saltpetre
- salt
- sirloin
- pickle
- strong pickle
- skewers
- fresh brine
- hot water
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