567. EDGEBONE OF BEEF, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 240 min Total: 240 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the edgebone

a fine edgebone of beef well covered with rich and delicate-looking fat ↝ Beef, ground, raw [Ground beef]
the kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

For boiling

cold water ↝ Water, tap [Tap water]
a couple of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]

For serving

well-turned carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
summer cabbages ↝ Cabbage, raw [Vegetables and Vegetable Products]
small suet dumplings
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (12)

Prepare a fine edgebone of beef well covered with rich and delicate-looking fat.
Take out the kernels.
Salt it in the usual manner, by merely rubbing the salt well into the meat.
Repeat this operation every morning during four days.
Turn the beef over in its brine every morning for seven successive days.
Put the prepared edgebone into cold water with carrots and turnips.
Set it to boil gently for about four hours.
When done, drain it and trim it.
Dish up the boiled parts of the fat.
Surround it with alternate groups of well-turned carrots, turnips, summer cabbages, and small suet dumplings.
Pour gravy under the beef.
Send to table.

Original Text

567. EDGEBONE OF BEEF, A L'ANGLAISE.
PROCTRE a fine edgebone of beef well covered with rich and delicate-looking fat; take out the kernels, and salt it in the usual manner, by merely rubbing the salt well into the meat: repeat this operation every morning during four days, and then be careful that the beef is turned over in its brine every morning for seven successive days; by this time the edgebone of beef will be ready for use. Next, put it on in cold water, with a couple of carrots and turnips in the pot, and set it to boil gently for about four hours; when done, drain it, trim it, and the boiled parts of the fat dish it up, and surround it with alternate groups of well-turned carrots, turnips, summer cabbages, and small suet dumplings; pour gravy under the beef, and send to table.

Notes

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