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

Name: To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats-Tongues
Ingredients: rosemary; bayes; tyme; claret-wine; wine-vinegar; pickle; sweet herbs; beef; salt; parsley; claret wine; whole cloves; whole pepper; wine vinegar

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, pr