Boiled Beef

Ingredients

• five pounds of beef
• one tablespoon salt
• one-half teaspoon peppercorns
• a bit of bay leaf
• one carrot sliced
• one turnip sliced
• one-half onion sliced
• two sprays each of parsley
• two sprays each of thyme
• one of marjoram

Method

1. 1

   Wipe meat, sprinkle with salt, pepper, and dredge with flour.

2. 2

   Brown richly in an iron skillet in some of its own fat tried out, turning often.

3. 3

   Remove to kettle and cover with boiling water.

4. 4

   Add remaining ingredients.

5. 5

   Cover and heat to boiling point.

6. 6

   Skim when necessary.

7. 7

   Reduce heat and simmer until meat is tender (four or five hours).

8. 8

   Remove to serving platter.

9. 9

   Strain stock and use for soup or sauces.

10. 10

    Serve meat with hot Horseradish Sauce.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 11. The excerpt below is the record exactly as published.

Boiled Beef — Horseradish Sauce Baked Potatoes Macaroni with Tomato Sauce Chiffonade Salad Steamed Cottage Pudding Banana Sauce Coffee Tea NOODLE SOUP 2 quarts Chicken Consomme. 1 teaspoon finely chopped parsley. 1 recipe noodles cut very fine (see below). Process: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth). Drain fowl from stock, and strain. When cold, remove fat, and clear. Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley and serve very hot. NOODLES 1 egg. Flour. Y2 teaspoon salt. Few grains nutmeg. Process: Beat egg slightly, add seasonings, add flour enough to make a stiff dough. Knead on a floured board until smooth and elastic. Roll out on a sheet as thin as paper, cover and let stand for half an hour. Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour. Cook in boiling, salted water fifteen minutes, drain and add to soup. Noodles may be cooked in Consomme twenty minutes but the soup will not be as clear as when noodles are cooked previously. January ^^ S ufiduy Ditiners 23 Third Sunday BOILED BEEF Have five pounds of beef, cut from the face of the rump. Wipe meat, sprinkle with salt, pepper, and dredge with flour. Brown richly in an iron skillet in some of its own fat tried out, turning often. Remove to kettle and cover with boiling water. Add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip sliced, and one-half onion sliced. Add two sprays each of parsley and thyme and one of marjoram

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