Brisket 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 (0)
No ingredients extracted.
Instructions (2)
  1. This is a part always boiled, and must be cut in the direction a, b, quite down to the bone, after having cut off the outside, or first slice, which must be cut pretty thick.
  2. The fat cut with this slice is a firm, gristly fat, but a softer fat is found underneath for those who prefer it.
Original Text
Brisket of Beef THIS is a part always boiled, and must be cut in the direction a, b, quite down to the bone, after having cut off the outside, or first slice, which must be cut pretty thick. The fat cut with this slice is a firm, gristly fat, but a softer fat is found underneath for those who prefer it.
Notes
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