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Bartlemas Beef

Meats

Spiced beef prepared for the feast of St Bartholomew, August 24 in the Anglican and Roman Church calendars.

The term 'rare' in this 17th Century receipt means 'exceptional', not 'under-cooked'.


Original Receipt in 'The Cooks Guide, or, Rare Receipts for Cookery' (1664) by Hannah Woolley (Wooley 1664)

To Make Rare Bartlemas Beef
Take a fat Brisket piece of beef and bone it, put it into so much water as will cover it, shifting it three times a day for three dayes together, then put it into as much white wine and vinegar as will cover it, and when it hath lyen twenty-four hours take it out and drye it in a cloth, then take nutmeg, ginger, cinnamon, cloves and mace, of each a like quantity, beaten small and mingled with a good handful of salt, strew both sides of the Beef with this, and roul it up as you do Brawn, tye it as close as you can; then put it into an earthen pot, and cover it with some paste; set it in the Oven with household bread, and when it is cold, eat it with mustard and sugar.





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