Beinfleisch mit Rothen Ruben (Boiled Beef)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 33. The excerpt below is the record exactly as published.
Beinfleisch mit Rothen Ruben. (Boiled Beef.) Take two pounds of the best part of the brisket, and boil till tender (but not thready), with two whole onions, two bay leaves, four cloves, pepper and salt. Cut meat into nice slices and place neatly on a dish, and garnish with slices of pickled beetroot and roughly grated horse-radish sauce. Horse-radish Sauce. Boil two tablespoonfuls of good wine vinegar with a roughly grated root of horse-radish, a cupful of the stock in which the beef was boiled (any kind of reduced broth will do), three lumps of sugar, and three grated almonds. Serve in a sauce-boat. If to be served cold do not cook the root. It is an improvement if the sauce is made and covered up for at least an hour before serving. Gespickten Hasenrucken und Linzer Knodel. (Roast Saddle of Hare and Potato Dumplings.) Cut the legs and head off, lard the back very freely with fat bacon, and roast in the oven, basting continually 61 BANQUETS OF THE NATIONS with sour cream. When finished, free the gravy from all fat, and put it in a pan with some good stock, a sliced onion, a bay leaf, a little thyme, a few peppercorns, and reduce to half its bulk. Strain and finish with half a dessertspoonful of vinegar and a large cupful of sour cream, and salt to taste
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