Leg of Beef

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the stock
For thickening the gravy
Instructions (12)
  1. Cut off all the meat from the leg of beef, and break the bones into pieces.
  2. Put the meat and bones into an earthen pan.
  3. Add two onions, a bundle of sweet herbs, a spoonful of whole pepper, a few cloves, and blades of mace.
  4. Cover with water.
  5. Tie the top of the pot closely with brown paper.
  6. Bake in the oven until done.
  7. Skim off the fat from the cooked mixture.
  8. Strain the liquor through a sieve.
  9. Pick out all the fat and sinews from the strained liquor.
  10. Put the fat and sinews into a saucepan with a little of the gravy.
  11. Add a piece of butter rolled in flour to the saucepan.
  12. Set the saucepan on the fire and shake.
Original Text
Leg of Beef. TAKE a fine leg of beef, cut off all the meat, and let the bones be well broken in pieces. Put the whole into an earthen pan, with two onions and a bundle of sweet herbs, and season it with a spoonful of whole pepper, and a few cloves and blades of mace. Cover it with water, and having tied the top of the pot quite close with brown paper, put it into the oven to bake. When enough, skim off the fat, strain the liquor through a sieve, pick out all the fat and sinews, and put them into a saucepan with a little of the gravy, and a piece of butter rolled in flour. Set the saucepan on the fire, shake
Notes
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