Boll of Beef

Ingredients

• Take a 4-pound brisket piece of beef
• 1 even tablespoonful salt
• 1 teaspoonful pepper
• 2 sliced onions
• 1 sliced carrot
• 1 bay leaf
• a few sprigs of parsley
• a little celery
• 1 sprig of thyme
• 1 blade of mace
• 3 cloves
• 1 cup boiling water
• Vs teaspoonful beef extract
• Ys tablespoonful flour
• Ys tablespoonful butter
• 2 tablespoonfuls fine-chopped mushrooms
• 1 tablespoonful fine-chopped boiled ham or tongue
• a small wineglassful Madeira wine
• 4 tablespoonfuls strained stewed tomatoes

Method

1. 1

   Rub the salt and pepper over the beef, roll it up and tie it.

2. 2

   Place pork, onions, carrot, bay leaf, parsley, celery, thyme, mace, and cloves in a saucepan, lay the meat on top, cover, and cook for 20 minutes.

3. 3

   Add wine or lemon juice, boiling water, and beef extract, cover tightly, and bake for 3 hours.

4. 4

   Before serving, strain the gravy, add boiling water, and prepare a sauce with flour and butter.

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.

Boll of Beef. — Take a 4-poand brisket piece of beef, remove bones, skin, and most of the fat ; mix 1 even tablespoonf ul salt with 1 teaspoonf ul pepper, rub this all over the beef, roll up and tie it firmly. Put a few pieces of pork in bottom of saucepan, add 2 sliced onions, 1 sliced carrot, 1 bay leaf, a few sprigs of parsley, a little celery, 1 sprig of thyme, 1 blade of mace, 3 cloves ; lay the meat on top of this cover and cook 20 minutes on top of the stove ; then add Vf ^^P ^bite wine or the juice of 1 lemon, and 1 cup boiling water with Vs teaspoonf ul beef extract or bouillon; cover tightly and place in a medium-hot oven for 3 hours. Shortly before serving transfer the meat to a dish, remove the fat from gravy, add a little boiling water to the gravy, boil for a few minutes, strain, and pour it over the meat Fry Ys tablespoonf ul flour in Y, tablespoon- f nl butter for a few minutes, add Yt pi^t stock or boiling water with a little beef extract, boil 3 minutes ; then strain. Put 2 tablespoon* fuls flne-chopped mushrooms with 1 tablespoonful fine-chopped boiled ham or tongue in a small saucepan, add a small wineglass- fnl Madeira wine, 4 tablespoonfuls strained stewed tomatoes, and boil 3 minutes ; then add the sauce previously made, boil all up together, add a pinch of salt, and serve with the meat. 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

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