Ingredients:
Beef, beetroot, salt.
Preparation:
Cut up three raw beetroots
put them into an earthen ware pot and cover them with water.
Keep them in some warm place,
and allow them to ferment for five, six, or eight days according to the
season; the froth at the
top of the water will indicate the necessary fermentation.
The take out the pieces of
beetroot, skim off all the froth, and into the fermented liquor put a good
piece of tender rump steak or fillet with some salt. Braize for four hours
and serve.
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