Originalrezept:

Take a Flank of Beef, salt it with white Salt, and let it lie Forty-eight Hours; then take Pepper, Salt, Cloves, Mace, Nutmeg, and Salt Petre, all beat fine, and mix them together; rub it therewith all over the Inside, and roll it up hard, and tie it fast with a Tape; put it in a Pan with a few Bay Leaves, and four Pounds of Butter; cover the Pot with Rye Paste, and bake it with houshold Bread.

Übersetzung:

Collared Beef (Rollbraten)

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Collar’d Beef", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 001,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-collard-beef (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.