A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Beef cooked in this manner will keep good for a fortnight in moderate weather. It is an excellent relish for breakfast, and may be eaten either warm or cold. When eaten warm, serve with slices of lemon.
Preserved exactly as written in the original source
Remove all the fat from the beef and cut the lean into square pieces, two inches thick
Mix together all the spices: salt, pepper, cloves, mace, cinnamon, allspice, thyme, and sweet basil
Put a layer of the pieces of beef into an earthen pot
Sprinkle some of the spice mixture over this layer
Add a piece of fat salt pork, cut as thin as possible
Sprinkle a little of the spice mixture over the pork
Make another layer of beef with spices and pork, and continue until the pot is filled
Pour over the whole three tablespoonfuls of Tarragon vinegar, or if preferred, half a pint of Madeira wine
Cover the pot with a paste made of flour and water, so that no steam can escape
Modern guidance to help you succeed with this vintage recipe
This is a form of confit or potted meat that relies on three preservation principles: the flour-water paste creates an anaerobic seal that prevents bacterial growth, the long slow cooking breaks down tough connective tissue into gelatin while the meat's fat renders and coats the fibers, and the salt combined with acidic vinegar creates an inhospitable environment for spoilage. The rendered pork fat and beef's own juices form a protective seal when cooled, while the warm spices contain antimicrobial compounds that further extend shelf life.
The entire dish is designed to be made ahead. Once cooled completely after the 8-hour cooking period, it can be stored in the refrigerator for up to 2 weeks. The flavors actually improve after 2-3 days as the spices permeate the meat. Historically this was kept at cool room temperature, but modern food safety standards require refrigeration.
Store the pot covered in the refrigerator for up to 2 weeks. The rendered fat will solidify on top, creating a protective seal—do not remove this until ready to serve. To serve warm, remove desired portions and reheat gently in a skillet over medium-low heat for 10-15 minutes. Serve with fresh lemon slices as recommended. The meat can also be eaten cold, sliced thinly for breakfast or sandwiches.
AI-generated tips from Chef Cecil's culinary database
The entire dish is designed to be made ahead. Once cooled completely after the 8-hour cooking period, it can be stored in the refrigerator for up to 2 weeks. The flavors actually improve after 2-3 days as the spices permeate the meat. Historically this was kept at cool room temperature, but modern food safety standards require refrigeration.
Store the pot covered in the refrigerator for up to 2 weeks. The rendered fat will solidify on top, creating a protective seal—do not remove this until ready to serve. To serve warm, remove desired portions and reheat gently in a skillet over medium-low heat for 10-15 minutes. Serve with fresh lemon slices as recommended. The meat can also be eaten cold, sliced thinly for breakfast or sandwiches.
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Put the pot into an oven, moderately heated, and let it stand there eight hours
Set it away to use when wanted
