JEWISH SMOKED BEEF

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (1)

For flavouring soup and gravy

An ounce or two of the lean thus cleared from the outsides and from all skin and fat, and divided first into thick slices, and then into small squares ↝ Bratwurst, beef and pork, smoked [Sausages and Luncheon Meats]

Instructions (6)

Cut away all the external parts which have been discoloured in the drying.
Pare off the whole of the surface rather thickly to avoid a smoky taste in the gravy.
Clear the lean from the outsides, skin, and fat.
Divide the beef first into thick slices, and then into small squares.
Add an ounce or two of the prepared beef to a pint or more of stock of any kind to flavour it.
The beef may be added to the meat in making Liebeg gravy when it is first put into the stewpan.

Original Text

JEWISH SMOKED BEEF.

(Extremely useful for giving flavour to soup and gravy.)

This beef, of which we have more fully spoken in Chapter XXXIV.[TN: chapter missing], imparts a remarkably fine flavour to soup or gravy; but great care must be taken in using it to cut quite away all the external parts which have been discoloured in the drying: the whole of the surface, indeed, should be rather thickly pared off, or it will give a smoky taste to the gravy. An ounce or two of the lean thus cleared from the outsides and from all skin and fat, and divided first into thick 96slices, and then into small squares, will flavour a pint or more of stock of any kind: it may be added to the meat in making Liebeg gravy when it is first put into the stewpan.

Notes

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