9. We now pour in sufficient cold water to cover the
bottom of the saucepan (about half a pint).
10. We put the saucepan on the fire, and when it has
Lessons on Cooking Meat. — Irish Stew, 91
come to the boil, we must skim it, draw it to the side
of the fire, and let it stew gently for, from one hour and a
half, to two J tours.
11. We must watch it, skim it well while it is cooking,
and stir it occasionally to prevent its catching.
12. For serving we turn the stew oat on a hot dish.
N.B. — If a larger quantity of potato be required in the stew, the extra quantity
of potato should be parboiled (see note below), and then cut in slices, and
added to the stew \ an hour before it is ready for serving. If all the
potatoes were put in with the meat at first, so much water would be
required that the stew would be spoiled.
N.B. — For parboiling (or half boiling) potatoes we wash them, and peel them,
put them in a saucepan with enough cold water to cover them, put the
saucepan on the fire, and let the potatoes boil for about a \ of an hour.
92 National Training School for Cookery.
STEWS.
Lesson No. 4.
STEWED BRISKET OF BEEF (cold).
Average cost of " Stewed Brisket of Beef !y
INGREDIENTS.
s. d.
7 lbs. of brisket of beef at gd. per lb 5 3
2 carrots o 1
1 turnip o o£
2 onions o 1
1 head of celery o 4
1 leek o 1
Bouquet garni (i.e., sprig of thyme, mar-
joram, and bay leaf)
6 cloves
T2 peppercorns
6 allspice
1 tablespoonful of salt
6 oj
For I an ounce of glaze o 2
6 2|
Time required, about four hours.
Now we will show you how to stew Brisket of Beef
to be served cold,
1. We take seven pounds of brisket of beef (not very fat),
see that it is quite clean, and, if necessary, scrape it with
a knife and wipe it with a clean cloth, and then put it into
a large saucepan.
2. We take two carrots, wash and scrape them clean and
cut them in halves.
3. We take one turnip and two onions, wash them and
peel them, and cut the turnip in quarters.
4. We take one leek and one head of celery \ wash them
well in water, cut the long green leaves off the leek, and the
green tops from the celery,
5. We add all these vegetables to the meat in the
saucepan.
6. We also add a bouquet garni, of thyme, marjoram,
and a bay leaf tied tightly together, six cloves, twelve pepper-
L essons on C ookingM ?at. — Stewed Brisket of Beef. 9 3
corns six allspice ', one tablespoonful of salt, and three quarts
of cold water✪ Stewed Brisket of Beef.
7. We put the saucepan on the fire, and when it comes
to the boil we should skim it well.
8. We then move the saucepan to the side of the fire,
and let the contents simmer gently for three hours, we must
watch it and skim it occasionally.
9. After that time we take the meat out of the saucepan
and put it on a dish.
10. We take a knife and carefully remove the flat bones
at the side of the beef
11. We place the beef between two dishes and some
heavy weight on the top to press the beef
12. We pour the stock through a strainer into a basin>
and when it is cold we should remove every particle of fat%
Page 37 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
9. We now pour in sufficient cold water to cover the bottom of the saucepan (about half a pint).
10. We put the saucepan on the fire, and when it comes to the boil, we must skim it, draw it to the side of the fire, and let it stew gently for from one hour and a half to two hours.
Lessons on Cooking Meat. — Irish Stew, 91
11. We must watch it, skim it well while it is cooking, and stir it occasionally to prevent its catching.
12. For serving we turn the stew out on a hot dish.
N.B. — If a larger quantity of potato be required in the stew, the extra quantity of potato should be parboiled (see note below), and then cut in slices, and added to the stew \ an hour before it is ready for serving. If all the potatoes were put in with the meat at first, so much water would be required that the stew would be spoiled.
N.B. — For parboiling (or half boiling) potatoes we wash them, and peel them, put them in a saucepan with enough cold water to cover them, put the saucepan on the fire, and let the potatoes boil for about a \ of an hour.
92 National Training School for Cookery.
Lesson No. 4.
STEWED BRISKET OF BEEF (cold).
Average cost of " Stewed Brisket of Beef !y
s. d.
7 lbs. of brisket of beef at gd. per lb 5 3
2 carrots o 1
1 turnip o o£
2 onions o 1
1 head of celery o 4
1 leek o 1
Bouquet garni (i.e., sprig of thyme, marjoram, and bay leaf)
6 cloves
T2 peppercorns
6 allspice
1 tablespoonful of salt
6 oj
For I an ounce of glaze o 2
6 2|
Time required, about four hours.
Now we will show you how to stew Brisket of Beef to be served cold,
1. We take seven pounds of brisket of beef (not very fat), see that it is quite clean, and, if necessary, scrape it with a knife and wipe it with a clean cloth, and then put it into a large saucepan.
2. We take two carrots, wash and scrape them clean and cut them in halves.
3. We take one turnip and two onions, wash them and peel them, and cut the turnip in quarters.
4. We take one leek and one head of celery \ wash them well in water, cut the long green leaves off the leek, and the green tops from the celery,
5. We add all these vegetables to the meat in the saucepan.
6. We also add a bouquet garni, of thyme, marjoram, and a bay leaf tied tightly together, six cloves, twelve pepper-
L essons on C ookingM ?at. — Stewed Brisket of Beef. 9 3
corns six allspice ', one tablespoonful of salt, and three quarts of cold water.
7. We put the saucepan on the fire, and when it comes to the boil we should skim it well.
8. We then move the saucepan to the side of the fire, and let the contents simmer gently for three hours, we must watch it and skim it occasionally.
9. After that time we take the meat out of the saucepan and put it on a dish.
10. We take a knife and carefully remove the flat bones at the side of the beef
11. We place the beef between two dishes and some heavy weight on the top to press the beef
12. We pour the stock through a strainer into a basin> and when it is cold we should remove every particle of fat%
Records on this page
Stewed Brisket of BeefStewed Ox Cheek