![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
83
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
14 lbs. of the thick flank or rump of beef, 1/2 lb. of coarse sugar, 1 oz. of saltpetre, 1/4 lb. of pounded allspice, 1 lb. of common salt.
👨🍳 Method
Rub the sugar well into the beef, and let it lay for 12 hours; then rub the saltpetre and allspice, both of which should be pounded, over the meat, and let it remain for another 12 hours; then rub in the salt. Turn daily in the liquor for a fortnight, soak it for a few hours in water, dry with a cloth, cover with a coarse paste, put a little water at the bottom of the pan, and bake in a moderate oven for 4 hours. If it is not covered with a paste, be careful to put the beef into a deep vessel, and cover with a plate, or it will be too crisp. During the time the meat is in the oven it should be turned once or twice.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 665 this week, eager to experience a taste of history. The process was a labor of love, with the beef spending a fortnight in a salt and spice rub. I found the coarse sugar melted into the meat beautifully, creating a subtle caramelization that surprised me with its depth of flavor. This recipe is a delight for the weeknight cook with time to plan ahead. The resulting roast is tender and infused with a warm, old-fashioned charm. I served it to my neighbors, who were thrilled to sample a piece of culinary history. They were delighted by the tender, sweet flavor and the crisp, golden crust created by the paste. The beef was cooked to perfection, with a deep, rich flavor that lingered long after the meal was over.
