Dutch, or Hung Beef

Preparation info
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By Eliza Acton

Published 1845

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  • Beef, 14 lbs.
  • saltpetre and coarse sugar, 2 oz.: 2 days.


For fourteen pounds weight of the round, the rump, or the thick flank of beef, mix two ounces of saltpetre with the same quantity of coarse sugar; rub the meat with them in every part, and let it remain for two days, then add one pound of bay salt, four ounces of common salt, and one ounce of ground black pepper. Rub these ingredients thoroughly into the beef, and in four days pour over it a po