jackley
40 Cal.
Does any one have the recipe for boiled beef. The one where you boil it in vinegar to preserve it.
Thanks
Jerry
Thanks
Jerry
Checking!Does any one have the recipe for boiled beef. The one where you boil it in vinegar to preserve it.
Thanks
Jerry
He's indispensable.Where's Spence when we need him.
Vinegar if moderately used, is a great health-preserver in the army. With salt and pepper added to cold meat, and an onion finely cut up, it makes an excellent relish. Stale cold meat, soaked in Vinegar, and then stewed with potatoes and onions, makes a kind of ragout hash, that is very palatable. Cabbage, finely cut, with pepper, salt, and vinegar, is more palatable and digestible then when cooked. An excellent warm dressing for cabbage, salad, or cold potatoes sliced, is make by cutting a piece of fat salt pork or bacon in small pieces like dice, and frying out the fat, then adding a good proportion of vinegar when well heated, and pouring it over the salad, previously seasoned with salt and pepper; a sliced onion is a good addition.
Customs of Service August V. Kautz
Loyalist Dave might have something too.He's indispensable.
But the pun wouldn't work with his name.Loyalist Dave might have something too.
Jerry,Finally found the recipe for the boiled beef. Boil in a solution of 1/2 vinegar and 1/2 water some salt. some add garlic. Use the leanest cuts you can find. Use a meat thermometer to make sure it is cooked. Will keep for up to a week in moderately warm weather. Notes said outer layer strong but very good inside.
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