[Sca-cooks] pickled beef

[Elaine Koogler]

Yup...and my recipe is essentially the same thing, though i didn't go into as
much detail as Dame Winifred's.  Funny how these things get passed around!

Kiri

BaronessaIlaria at aol.com wrote:

> In a message dated 7/26/2001 4:34:04 PM Eastern Daylight Time,
> tirloch at cox.rr.com writes:
>
> > Credits
> >  I got this recipe from Dame Winifred Corbet de Wynterwood who got it from
> >  Mistress Meghan Pengwyn of Wynterwood who got it from Duchess Melisande de
> >  Belvoir who I believe got it from Grafin Judith von Gruenwald.
> >  ~Tirloch of Tallaght
>
> Bingo! That is exactly the path it took. We usually roasted the beef to about
> medium doneness, some cooks prefering to go a little more toward well done.
> The beef has a faint sweetness to it when its ready and a nice tang from the
> vinegar, onions and mustard. I've never liked pickles and resisted eating
> this for a couple of years after I started making it for events but I finally
> gave in and tried it. Yum! It keeps beautifully, though it rarely results in
> leftovers to keep.
>
> We usually used cider or red vinegar, and one thing I note it does not
> mention in the text is to shake the tub every so often while you're poking in
> the fridge during the two days. That keeps the flavors melded nicely. It
> should also be in something non-metallic so the vinegar doesn't react with
> the container.
>
> Meghan/Ilaria
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