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Boiled Salt or Fresh Silverside of Beef

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About
Ask your butcher for the piece of beef two days before you require it, and ask that it be only slightly salt. If you think it may be too salt for your taste, soak in cold water for 6–12 hours. Fresh silverside may be cooked in exactly the same way, but of course needs no soaking. The water, however, will require salt.
Allow a piece of silverside about 6 lb. (3 k.) in weight for five or six people, as it is delicious cold.

Cook as above, and serve with its own stock or with spiced stock and plenty of dumplings.

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