| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Saxon |
Beef, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Hot water |
| 2 |
c |
Coarse salt |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Pickling spice |
| 1 1/2 |
ts |
Saltpeter or sodium nitrate |
| 5 |
lb |
Piece of beef brisket * |
| 3 |
|
Cloves garlic |
INSTRUCTIONS
WHEN COOL, POUR OVER
ADD
Weight meat to keep it submerged, and cover pot.
* or tongue which has been placed in a deep enameled pot or stoneware
jar.
Cure in refrigerator 3 weeks, turning meat every 5 days.
This salted beef actually has nothing to do with corn but got its
name in Anglo-Saxon times when a granular salt the size of a kernel of
wheat++"corn," of course, to a Briton++was used to process it. To
corn,
If it is to be stored, wash in lukewarm water, dry thoroughly, then
wrap in layers of heavy paper and hang in a cool, dry place.
Posted by Stephen Ceideberg; November 18 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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