Salted Beef, for Immediate Use is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of briefly salting beef so that it can almost immediately be boiled. The full recipe is presented here and I hope you enjoy this classic British version of: Salted Beef, for Immediate Use.
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This is a classic recipe for a Victorian version of Salted Beef, for Immediate Use that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, SALTED, FOR IMMEDIATE USE.—The piece should not weigh more than five or six pounds. Salt it thoroughly just before it is put into the pot. Flour a coarse cloth and fold the meat up in it closely, put it into a pot of boiling water, and boil it as long as other salt beef. It will eat as though it had been salted for four or five days.
Modern Redaction
Ingredients:
1 boneless piece of beef
salt
Method:
Choose a piece of beef less than 2.5kg in weight. Salt the beef thoroughly, place in a bowl and cover with more salt. Set aside for four hours. After this time, remove the excess salt and rub more salt into the beef.
Flour a coarse cloth and place the meat in this. Wrap the beef tightly in the cloth then place in a pan of boiling water and cook as you would any other salt beef.
