To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats-Tongues

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take any of the foresaid beef, as chine or fore-rib, & stuff it with penniroyal, or other sweet herbs, or parsley minced small, and some salt, prick in here & there a few whole cloves, roast it; and then take claret wine, wine vinegar, whole pepper, rosemary, and bayes, and tyme, bound up close in a bundle, and boil’d in some claret-wine, and wine-vinegar, make the pickle, and put some salt to it; then pack it up close in a barrel that will but just hold it, put the pickle to it, close it on the head, and keep it for your use.