Boiled Brisket à l'Italienne

Ingredients

• Procure a nice brisket piece of beef
• 2 onions
• 1 carrot
• a bouquet
• a little celery
• 12 whole peppers
• 1 even tablespoonful salt
• Yt tablespoonful pepper
• 2 ounces butter
• 2 tablespoonfuls flour
• 2 cups milk
• Ys cupful mushroom liquor
• 3 yolks of eggs
• 3 tablespoonfuls cream
• 2 ounces grated Parmesan cheese
• 1 pint of the reduced broth

Method

1. 1

   Place the brisket in a kettle, cover with water, and add onions, carrot, bouquet, celery, and peppers.

2. 2

   Season with salt and pepper, cover, and cook slowly for 4 to 5 hours.

3. 3

   After cooking, remove bones and trim the meat.

4. 4

   Prepare a sauce with butter, flour, milk, mushroom liquor, egg yolks, cream, and Parmesan cheese.

5. 5

   Pour over the brisket and bake until light brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 160. The excerpt below is the record exactly as published.

Boiled Brisket ft PItalienne.— Procure a nice brisket piece of beef, place it in a soup kettle over the fire, cover with water ; as soon as it boils add 2 onions, 1 carrot, a bouquet, a little celery, and 12 whole peppers ; season with 1 even tablespoonful salt, Yt table- spoonful pepper, cover and cook slowly from 4 to 5 hours. When done take the meat out, remove all the bones, and trim the meat nicely. Melt 2 ounces butter, add 2 tablespoonfuls flour, cook 2 minutes ; add 2 cups milk, Ys cupful mushroom liquor, cook 5 min< ntes ; mix the yolks of 3 eggs with 3 tablespoonfuls cream, add it to the sauce ; add 2 ounces grated Parmesan cheese. Semove from fire, lay the brisket pieces in a roasting pan, pour Y« oupful brotb 240 MEATa into it, ooTer the top of the brisket with the above sance, sprinkle oyer 2 ounces grated cheese, 2 tablespoonfuls bread cmmbs, a little melted butter, bake light brown in a hot oven. In the mean- time strain the broth, remove the fat, and reduce the broth by boil- ing to one half. Melt 1 ounce butter in a saucepan, add 1 table- spoonful flour, cook 2 minutes ; add 1 pint of the reduced broth

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