Recipe Manuscript

—Cold Corned-Beef Burta

Name: —Cold Corned-Beef Burta
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 2
Cuisine: Asian
Ingredients: 1 medium onion (about 120g), thinly sliced; 1-2 red chilies, thinly sliced (substitute with fresh green chilies or jalapeño as needed); Juice of 2-3 limes (60-75 ml); 250 grams cold cooked corned beef (substitute with any brined and boiled beef if needed)

1880

From the treasured pages of The Indian cookery book: a practical handbook to the kitchen in India

Unknown Author

Age of Gastronomy (1800 - 1900)Asian Beginner Lunch Dinner

Original Recipe • 1880

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

—Cold Corned-Beef Burta

"Steep sliced onions and chilies in lime-juice; have the red well-corned part of a cold round of beef nicely pounded; add to it the onions, chilies, and as much of the lime-juice as may be desirable."

Note on the Original Text

Cookbooks of the era often used brief, telegraphic instructions, expecting readers to fill in gaps from experience. Ingredients were rarely listed separately, and quantities were approximate—or absent—suggesting the home cook was intimately familiar with the kitchen. The term 'burta' here is spelled phonetically; today, the spelling 'bharta' is standard for Indian mashed or pounded dishes.

Modern Kitchen Interpretation

Recipe's Origin

The Indian cookery book: a practical handbook to the kitchen in India - Click to view recipe in book

Title

The Indian cookery book: a practical handbook to the kitchen in India (1880)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1880

Publisher

Thacker, Spink & Co.

Background

A delightful and practical guide to the vibrant culinary world of India, this handbook serves up classic recipes and kitchen wisdom tailored for the subcontinent’s kitchens in the late 19th century. Perfect for adventurous cooks eager to explore authentic Indic flavors.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

Originally published in the 1880 "Indian Cookery Book," this dish showcases the culinary fusion of British and Indian practices during the colonial era in Calcutta. Corned beef, a British preservation technique, was adapted with fresh local ingredients—lime, chili, and onions—classic flavors in Indian cooking. The resulting salad, or 'burta' (a colloquial, Anglo-Indian adaptation of the Hindi 'bharta'), reflects pragmatic colonial cookery: making delicious use of leftovers with a bright, spicy twist.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1880s Calcutta, the cook would have used a sharp kitchen knife for slicing, a wooden board for pounding (possibly a mortar and pestle or a clean stone slab), and a ceramic or glass bowl for marinating the onions and chilies. Serving utensils might include a simple spoon and a chilled dish, as iceboxes were becoming available in colonial households.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 medium onion (about 4 ounces), thinly sliced
1-2 red chilies, thinly sliced (substitute with fresh green chilies or jalapeño as needed)
Juice of 2-3 limes (1/4 to 1/3 cup)
9 ounces cold cooked corned beef (substitute with any brined and boiled beef if needed)

Instructions

Begin by thinly slicing one medium onion and one red chili (or more, to taste).
Place them in a non-reactive bowl and cover with the juice of 2-3 limes (about 1/4 to 1/3 cup).
Allow the mixture to steep (or marinate) for at least 30 minutes, which will mellow the onion and infuse the chili's heat.
Meanwhile, take 9 ounces of cold, well-corned (i.e., brined and cooked) beef, ideally from the red portion of a round roast.
Shred or finely pound the meat so that it becomes almost like a coarse paste.
When the onions and chilies are ready, combine them and some of the lime juice with the pounded beef, mixing well.
Adjust the amount of lime juice to taste and serve the mixture chilled, as a relish or cold salad.

Estimated Calories

230 per serving

Cooking Estimates

Preparing this dish takes about 15 minutes to slice and mix the ingredients. The onions and chilies should marinate in lime juice for at least 30 minutes. No actual cooking is required.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.