Beef with Vegetables

Ingredients

• two leeks cut into dice
• a pint of the stock in which the chicken bones were stewed
• two pickled gherkins chopped small
• four cloves
• one or two outer sticks of celery cut into one-inch lengths
• a moderate-sized turnip
• a carrot
• a small piece of butter
• a little pepper
• a little salt

Method

1. 1

   Fry the leeks in the fat from the browned meat until cooked but not burnt.

2. 2

   Drain and place on the beef.

3. 3

   Add chopped gherkins, cloves, and celery.

4. 4

   Pour stock over, season with pepper and salt, cover, and bake in a gentle oven for 1.5 hours.

5. 5

   Add diced turnip and carrot, cover, and bake for another hour.

6. 6

   Toss the vegetables in butter, serve the meat with strained gravy and garnished with minced vegetables.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 53. The excerpt below is the record exactly as published.

two leeks cut into dice. Fry these in the fat in which the meat was browned, and when they are cooked without being at all burnt, - drain them, and put them upon the beef. Add also two pickled gherkins chopped small, four cloves, and one or two outer sticks of celery cut into one-inch lengths. Pour over all a pint of the stock in which the chicken bones were stewed, and sprinkle a little pepper and salt over the meat. Cover the pan closely, and bake in a gentle oven for an hour and a half, then add a moderate-sized turnip and a carrot, cover again and bake for another hour. Take up the turnip and carrot ; cut them separately into dice, and toss them in a saucepan over the fire with a small piece of butter

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