Boiled Beef

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the beef
For flavouring
To serve with
Instructions (7)
  1. Soak the beef, wash it clean from salt, and let it lie about an hour in soft water.
  2. Take the beef out and put it into your pot as if to boil, but put no water in.
  3. Cover it close with the lid and let it stand over a middling fire, not fierce, but rather slow, until it requires just the same time to do as if it was to be boiled.
  4. When it is about half done, throw in an onion, a little bundle of sweet-herbs, a little mace and whole pepper.
  5. Cover it down quick again.
  6. Boil roots and herbs as usual to eat with it.
  7. Send it to table with the gravy in a dish.
Original Text
After the beef is soaked, wash it clean from salt, and let it lie about an hour in soft water; then take it out, and put it into your pot, as you would to boil, but put no water in, cover it close with the lid, and let it stand over a middling fire, not fierce, but rather slow, until it requires just the same time to do, as if it was to be boiled; when it is about half done, throw in an onion, a little bundle of sweet-herbs, a little mace and whole pepper; cover it down quick again; boil roots and herbs as usual to eat with it. Send it to table with the gravy in a dish.
Notes
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