Kimmel Meat
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 small piece rump of beef or undercut of sirloin
- 3 pints vinegar
- 2 ounces caraway seeds
- salt
- pepper
- spices
Instructions
- Place the meat in a deep pan with the vinegar, caraway seeds (tied in a muslin bag), salt, pepper, and spices. Cover the pan tightly and bake thoroughly in a slow oven until the meat is tender.