Boiled Flank with Horseradish Sauce

Ingredients

• 1 1/2 pound of the lower flank
• 1/2 tablespoonful salt
• 2 onions
• 1 leek
• 1 stalk of celery
• 1 carrot cut into pieces

Method

1. 1

   Roll flank, tie with string.

2. 2

   Boil soup bones in cold water, add flank and other ingredients.

3. 3

   Cover and cook slowly for 2.5 hours.

4. 4

   Remove meat, serve with horseradish sauce.

5. 5

   Strain broth, add rice or barley, cook briefly, serve as soup.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 170. The excerpt below is the record exactly as published.

Boiled Flank with Horseradish Sauce.— Take a nice piece of the lower flank of 1 Vs pound, roll up, and tie with a string ; place a soup kettle with some soup bones over the fire, cover with cold water ; as soon as it boils put in the flank, and Vs tablespoonful salt, 2 onions, 1 leek, 1 stalk of celery, a bouquet, and 1 carrot cut into pieces

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