Boiled Beef

Ingredients

• a 3 pound piece of beef
• a bit of bay leaf
• a stalk of celery
• }i onion
• i t salt
• a dash of pepper
• i c tomatoes

Method

1. 1

   Wipe beef, cover with boiling water to sear the surface, then cook several hours below boiling point.

2. 2

   After cooking for an hour or more, add bay leaf, celery, onion, salt, and pepper.

3. 3

   If desired, add tomatoes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 133. The excerpt below is the record exactly as published.

BOILED BEEF BOILED POTATOES TURNIPS — GERMAN FASHION FRESH GINGERBREAD STEAMED FRUIT ROLL — LEMON SAUCE Noodles Beat 2 eggs slightly, add 2 T milk, ^ t salt and flour enough to make a stiff dough. Knead it, working in all the flour possible. Roll out very thin, let dry for ^ or ^ h, then roll up and cut into very thin slices. Shake out into long strips. Add the noodles to the broth and cook ^ h or longer. Remove the meat and keep in a warm place while serving the soup. MAECH MENUS 241 Boiled Beef Wipe a 3 pound piece of beef, from the rump preferably, or from the lower part of the round. Cover with boiling water to sear the surface and thus retain the juices, then cook several h below the boiling- point. The liquid drained from the peas may be used in making this broth in addition to the water used. Add a bit of bay leaf, a stalk of celery, }i onion, i t salt and a dash of pepper, after the meat has laeen cooking an h or more. If desired i c tomatoes

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