Boiled Meat Au Court Bouillon

Ingredients

• one large onion
• two slices each carrot
• two slices each turnip
• two tablespoons butter
• four cloves
• a bunch of sweet herbs
• two or three stalks celery
• half teaspoon each pepper
• half teaspoon each mustard
• stick cinnamon
• one quart cider
• pint each vinegar
• pint each water
• two tablespoons salt

Method

1. 1

   Cook the onion, carrot, and turnip in butter for ten minutes.

2. 2

   Add cloves, sweet herbs, celery, pepper, mustard, cinnamon, cider, vinegar, and water.

3. 3

   Put meat in kettle, add marinade and water to cover, and cook until tender, adding salt 30 minutes before done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 336. The excerpt below is the record exactly as published.

boil meat Au Court Bouillon make a Marmade by cooking in a saucepan one large onion and two slices each carrot and turnip ten minutes in two tablespoons butter ; then add four cloves, a bunch of sweet herbs, two or three stalks celery, half teaspoon each pepper and mustard, stick cinnamon and one quart cider, or pint each vine- gar and water. Put meat in kettle, add marinade ana water to cover and cook till tender, adding two tablespoons salt

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