Boiled Brisket of Beef, a l'Anglaise

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

a piece of brisket of beef, well covered with fat, and which has been in salt about a week or ten days ↝ Beef, brisket [Beef, excludes ground]
three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two large onions with two cloves stuck in each ↝ Onions, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
plain boiled turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots, that have been neatly cut into the shape of pears, eggs, or small fluted lozflinge shapes ↝ Carrots, raw [Vegetables and Vegetable Products]
small suet dumplings
Some Piquante sauce (No. 18), lightly seasoned ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (12)

Procure a piece of brisket of beef, well covered with fat, and which has been in salt about a week or ten days.
Wash the beef in cold water.
Place it on the drainer in a large oval braizing-pan.
Garnish with three carrots, two large onions with two cloves stuck in each, and two heads of celery.
Pour in sufficient cold water to fill the pan nearly, and set it to boil on the fire.
As the scum rises to the surface, take it off with a spoon.
When the beef has been thoroughly skimmed, set the pan down by the side of the stove, to continue gently boiling for about four or five hours, according to the size and weight of the brisket.
When the beef is done, take it up on to an earthenware dish, trim, glaze, and then dish it up.
Garnish it round with plain boiled turnips and carrots, that have been neatly cut into the shape of pears, eggs, or small fluted lozenges.
At each end place a group of small suet dumplings.
Pour some gravy under the beef, and send to table.
Some Piquante sauce (No. 18), lightly seasoned, should be served in a sauce-boat, to be handed round with the beef.

Original Text

BOILED BRISKET OF BEEF, A L'ANGLAISE.
Procure a piece of brisket of beef, well covered with fat, and which has been in salt about a week or ten days; wash the beef in cold water, and then place it on the drainer in a large oval braizing-pan; garnish with three carrots, two large onions with two cloves stuck in each, and two heads of celery; pour in sufficient cold water to fill the pan nearly, and set it to boil on the fire. As the scum rises to the surface, take it off with a spoon, and when the beef has been thoroughly skimmed, set the pan down by the side of the stove, to continue gently boiling for about four or five hours,—according to the size and weight of the brisket; when the beef is done, take it up on to an earthenware dish, trim, glaze, and then dish it up; garnish it round with plain boiled turnips and carrots, that have been neatly cut into the shape of pears, eggs, or small fluted lozflinge shapes; at each end place a group of small suet dumplings, pour some gravy under the beef, and send to table. Some Piquante sauce (No. 18), lightly seasoned, should be served in a sauce-boat, to be handed round with the beef.

Notes

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