Beef, Aspic of, a la Britaniere

Ingredients

• Have a nice piece of brisket of beef nicely stewed and pressed
• stir into it with a small whisk half a tin of vegetable macedoine
• line a square baking tin about the size for a half quartern loaf

Method

1. 1

   Stew and press the brisket of beef.

2. 2

   Glaze with aspic jelly.

3. 3

   Stir vegetable macedoine into aspic, line a baking tin with aspic, place the beef, and fill with more macedoine jelly.

4. 4

   Chill until set, then turn out and serve with chopped aspic.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 86. The excerpt below is the record exactly as published.

Beef, Aspic of, a la Britaniere. — Have a nice piece of brisket of beef nicely stewed and pressed. It should be about eight inches long and five wide ; cut it very neatly and ENTRIES 125 sharply all round. Glaze it with some good aspic jelly. Have ready some good aspic, and before it is quite cold stir into it with a small whisk half a tin of vegetable macedoine, and whisk so that the vegetables are well scattered in it ; then line a square baking tin about the size for a half quartern loaf

Cook this with the app: pantry check, scaling, and the assistant.