Pressed Beef
Cure a piece of brisket with salt and pulverized saltpetre for five or six days; boil slowly until quite done and tender; press until perfectly cold. Slice thin and serve with tomato sauce.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
Cure a piece of brisket with salt and pulverized saltpetre for five or six days; boil slowly until quite done and tender; press until perfectly cold. Slice thin and serve with tomato sauce.