Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Bartlemas Beef
Meat and Meat Dishes

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.





MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats