Jewish Smoked Beef*

Method

This is excellent, possessing the fine flavour of a really well cured ham, and retaining it unimpaired for a very long time after it is cut or cooked, if kept in a cool larder; it is therefore a valuable and inexpensive store for imparting savour to soups, gravies, and other preparations; and it affords also a dish of high relish for the table. An inch or two of the lean part, quite cleared from the smoked edges and divided into dice, will flavour well a tureen of gravy, or a pint of soup: even that which has been boiled will greatly improve the flavour of Liebig’s extract of beef, and of any simple broth or consommé. From the depth of fat upon it, which appears particularly rich and mellow, we think it is the thick flank of the beef of which we have made trial in various ways, and which is now in much request in several families of our acquaintance, who find it greatly superior to the common hung or Dutch beef, to which they were previously accustomed.

It must be cooked in the same manner as other smoked meats, more time being allowed for it than for fresh. Drop it into boiling water, and when it has boiled quickly for ten minutes, take off the scum should any appear, add cold water sufficient to reduce it to mere scalding heat, bring it again gently to a boil, and simmer it until the lean appears quite tender when probed with a sharp skewer; then lift it on to a drainer and serve it hot or cold, and garnished in either case with vegetables or otherwise at pleasure.

* We were made acquainted with it first through the courtesy of a Jewish lady, who afterwards supplied us with the address of the butcher from whom it was procured: Mr. Pass, 34, Duke Street, Aldgate, from whom the chorissa also may be purchased, and probably many other varieties of smoked meat which are used in Jewish cookery. For such of our readers as may not be acquainted with the fact, it may be well to state here that all meat supplied by Jew butchers is sure to be of first-rate quality, as they are forbidden by the Mosaic Law to convert into food any animal which is not perfectly free from all “spot or blemish.”

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