STEWED BRISKET OF BEEF

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
7.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. About an hour before dressing it, rub the meat over with vinegar and salt.
  2. Put it into a stewpan, with sufficient stock to cover it (when this is not at hand, water may be substituted for it), and be particular that the stewpan is not much larger than the meat.
  3. Skim well, and when it has simmered very gently for 1 hour, put in the vegetables, and continue simmering till the meat is perfectly tender.
  4. Draw out the bones, dish the meat, and garnish either with tufts of cauliflower or braised cabbage cut in quarters.
  5. Thicken as much gravy as required, with a little butter and flour.
  6. Add spices and ketchup in the above proportion, give one boil, pour some of it over the meat, and the remainder send in a tureen.
Original Text
STEWED BRISKET OF BEEF. 669. INGREDIENTS.—7 lbs. of a brisket of beef, vinegar and salt, 6 carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole allspice pounded, thickening of butter and flour, 2 tablespoonfuls of ketchup; stock, or water. Mode.—About an hour before dressing it, rub the meat over with vinegar and salt; put it into a stewpan, with sufficient stock to cover it (when this is not at hand, water may be substituted for it), and be particular that the stewpan is not much larger than the meat. Skim well, and when it has simmered very gently for 1 hour, put in the vegetables, and continue simmering till the meat is perfectly tender. Draw out the bones, dish the meat, and garnish either with tufts of cauliflower or braised cabbage cut in quarters. Thicken as much gravy as required, with a little butter and flour; add spices and ketchup in the above proportion, give one boil, pour some of it over the meat, and the remainder send in a tureen. Time.—rather more than 3 hours. Average cost, 7d. per lb. Sufficient for 7 or 8 persons. Seasonable at any time. Note.—The remainder of the liquor in which the beef was boiled may be served as a soup, or it may be sent to table with the meat in a tureen.
Notes
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