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 a small piece of the rump of beef, or the under cut of a sirloin, in a deep pan with three pints of vinegar, two ounces of carraway seeds tied in a muslin bag, salt, pepper, and spices.
- Cover it down tight and bake thoroughly in a slow oven.
- This is a fine relish for luncheons.