Originalrezept:

Take the Navel-Piece of Beef, and let it hang in your Cellar as long as you dare for fear of stinking; take it down and wash it in Sugar and Water: wash it very well; then take Six-penny-worth of Salt Petre, and two Pounds of Bay Salt, which dry and pound small, mixing two or three Spoonfuls of brown Sugar with it, and rub your Beef very well therewith; then take as much common Salt and strew over it as you think will make it salt enough; let it lie till the Salt be dissolved, then turn it every Day for a Fortnight; after which hang it where it may have the Warmth of the Fire; it may hang in the Kitchen a Fortnight. When you use it, boil it in Hay and Pump Water very tender; it will keep boiled two or three Months, rubbing it with a greasy Cloth, or putting it two or three Times into boiling Water, to take off the Mouldiness.

Übersetzung:

Gehängtes Rindfleisch (Gepökeltes Rindfleisch)

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Hang’d Beef", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 003,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-hangd-beef (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.