Originalrezept:

Take a good Buttock of Beef, take out the Bone, and flash it in several Places; then salt it well, and let it lie three Days; then take it out and let it lie in running Water, with a Handful of Salt, three Days longer; then take it out and dry it with a Cloth, and season it with Pepper and Salt, Nutmeg, Cloves, Mace, and two Ounces of Salt Petre finely beaten; the shred two or three Pounds of Beef Suet, and one Pound in Lumps, and three Pounds of Butter, put some in the Bottom of the Pot you bake it in; then put in the Beef and the rest of your Butter and Suet at the Top; cover your Pot over with coarse Paste, and set it in the Oven all Night with houshold Bread. In the Morning draw it and pour off all the Fat, and drain out all the Gravy; pull the Meat to pieces, Fat and Lean, and work it into the Pots you keep it in while it is hot, or it will not close so well; then cover it with the clean Fat you poured off, and paper it when it is cold.

Übersetzung:

Rinderschmorbraten

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Pot Beef", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 008,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-pot-beef (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.