To Boil a Round of Beef

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a large pot with plenty of cold water ↝ Water, tap [Tap water]
the meat ↝ Beef, ground, raw [Ground beef]
nice-shaped carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a cup of its liquor coloured with browning ↝ Sugars, brown [Sweets]
a few Brussels sprouts ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]

Instructions (5)

Put on a large pot with plenty of cold water.
Tie the meat up in a nice round shape, and secure it tightly with skewers.
It must never be allowed to boil too fast, as that spoils salt meat.
Garnish round the base with nice-shaped carrots, and a cup of its liquor coloured with browning over a few Brussels sprouts in four bunches round the dish.
Boil the beef fifteen minutes to the pound.

Original Text

TO BOIL A ROUND OF BEEF.

Put on a large pot with plenty of cold water, tie the meat up in a nice round shape, and secure it tightly with skewers. It must never be allowed to boil too fast, as that spoils salt meat. Garnish round the base with nice-shaped carrots, and a cup of its liquor coloured with browning over a few Brussels sprouts in four bunches round the dish. Boil the beef fifteen minutes to the pound.

Notes

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