Boiled Round of Beef

Ingredients

• from twelve to sixteen pounds
• in salt about ten days
• bind it with tape
• replace with a silver one
• garnish with carrots
• turnips
• parsnips
• sometimes suet dumplings

Method

1. 1

   Wash off the salt from the beef, skewer it into a round form, and bind with tape.

2. 2

   Place in boiling water, skim off the scum, and let it simmer gently until done.

3. 3

   Remove tape and skewers, replace with a silver skewer, pour pot-liquor over, and garnish with vegetables.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 272. The excerpt below is the record exactly as published.

Boiled Round of Beef. — As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the best side of the round. Take from twelve to sixteen pounds, after it has been in salt about ten days ; just wash off the salt, skewer it up in a nice, round-looking form, and bind it with tape, to keep the skewers in their places. Put it in a saucepan of boiling water, set it upon a good fire, and when it begins to boil, carefully remove all scum from the surface, as, if this is not attended to, it sinks on to the meat, and when brought to table presents a very unsightly appearance. When it is well skimmed, draw the pot to the corner of the fire and let it simmer very gently until done. Remove the tape and skewers, which should be replaced by a silver one ; pour over it a little of the pot- liquor and garnish with carrots. Carrots, turnips, parsnips, and some- times suet dumplin

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