Beef, Braised

Ingredients

• a piece of four pounds
• two tablespoonfuls of linely-minced onion
• three tablespoonfuls of chopped parsley
• a teaspoonful of sweet basil
• a half teaspoonful of thyme
• a half leaspoonful of pepper
• two teaspoonfuls of salt
• a tablespoonful of flour
• three thin slices of bacon
• two carrots (or four small ones)
• one turnip
• three stalks of celery
• four salsifies
• one onion
• three tablespoon fuls of tomato catsup
• one minced green pepper
• A coffeecupful of boiling water

Method

1. 1

   Make incisions in the beef and stuff with the dressing.

2. 2

   Dredge with flour, layer bacon in a pan, place the beef, cover with more bacon, and cook in a moderate oven for two hours.

3. 3

   Add vegetables and boiling water, cover, and cook for another hour until tender.

4. 4

   Serve with vegetables arranged around the meat.

As published

This recipe was extracted from The Rural cook book (1907), page 11. The excerpt below is the record exactly as published.

Beef, Braised. — Procure a piece of four pounds, make incisions in it an inch and a half apart, and stuff them with a dressing made of two tablespoonfuls of linely-minced onion, three tablespoonfuls of chopped parsley, a teaspoonful of sweet basil, a half teaspoonful of thyme, a half leaspoonful of pepper and two teaspoonfuls of salt Dredge a table- spoonful of flour over the meat, lay three thin slices of bacon in the bottom of a deep pan, place the meat in, lay three more slices of bacon over the top, cover with a well-fitting lid and shut up in a moderate oven to brown. After it has been cooking for two hours add two carrots (or four small ones), one turnip, three stalks of celery, four salsifies and one 30 THE RURAL COOK BOOK. onion, all sliced. Add also three tablespoon fuls of tomato catsup, one minced green pepper, a teaspoonful of salt If no green pepper is at hand use a few shreds of red pepper pod. A coffeecupful of boiling water

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