Stewed Brisket

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

For the stew

the part that has the hard fat ↝ Beef, brisket [Beef, excludes ground]
a small quantity of water ↝ Water, tap [Tap water]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a few peppercorns

For the sauce

half a pint of the soup ↝ Soup, mulligatawany [Soups, broth-based]
a spoonful of catsup ↝ Catsup [Vegetables and Vegetable Products]
a glass of port wine
a teaspoonful of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

For garnishing

Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small ↝ Capers, canned [Spices and Herbs]
Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small ↝ Cabbage, red, raw [Vegetables and Vegetable Products]
Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small ↝ Chives, raw [Vegetables and Vegetable Products]
Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small ↝ Parsley, raw [Not included in a food category]

Instructions (9)

Put the part that has the hard fat into a stew pot, with a small quantity of water.
Let it boil up, and skim it thoroughly.
Then add carrots, turnips, onions, celery, and a few peppercorns.
Stew till extremely tender.
Then take out the flat bones, and remove all the fat from the soup.
Either serve that and the meat in a tureen, or the former alone, and the meat on a dish, garnished with some of the vegetables.

Sauce

Take half a pint of the soup, and mix with a spoonful of catsup, a glass of port wine, a teaspoonful of made mustard, a little flour, a bit of butter, and salt.
Boil all together a few minutes, then pour it round the meat.

Garnish

Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small, and put in separate heaps over it.

Original Text

Stewed Brisket.

Put the part that has the hard fat into a stew pot, with a small quantity of water; let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery, and a few peppercorns. Stew till extremely tender; then take out the flat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen, or the former alone, 30and the meat on a dish, garnished with some of the vegetables. The following sauce is much admired, served with the beef. Take half a pint of the soup, and mix with a spoonful of catsup, a glass of port wine, a teaspoonful of made mustard, a little flour, a bit of butter, and salt: boil all together a few minutes, then pour it round the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small, and put in separate heaps over it.

Notes

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