To Press Beef
Ingredients
Directions
Salt the meat with coarse sea salt and saltpetre for five days.
Boil the meat gently until extremely tender.
Place the meat under a heavy weight or in a cheese press until completely cold.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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