Braised Beef

Ingredients

• 3 lb. beef from the round
• 1 e. salt pork cut into 1-inch cubes
• 1 small carrot sliced
• 1 small turnip sliced
• 2 small onions sliced
• 1 doz. peppercorns
• Flour, salt, and pepper
• Water to cover

Method

1. 1

   Wipe meat and dredge with flour.

2. 2

   Cook the pork cubes in a kettle until they are brown, and then remove the scraps.

3. 3

   Put the meat into the hot fat and brown all the surfaces.

4. 4

   Add peppercorns, vegetables, and seasoning, and boiling water enough to cover the beef.

5. 5

   Cover the pan and cook the meat in a moderate oven about four hours.

6. 6

   Baste the meat frequently.

7. 7

   Thicken the liquid, season it to taste, and serve it with the meat.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 35. The excerpt below is the record exactly as published.

3 lb. beef from the round i e. salt pork cut into J-inch cubes 1 small carrot sliced 1 small turnip sliced 2 small onions sliced 1 doz. peppercorns Flour, salt, and pepper Water to cover RECIPE III. RECIPE 112. BRAISED BEEF Wipe meat and dredge with flour. Cook the pork cubes in a kettle until they are brown, and then remove the scraps. Put the meat into the hot fat and brown all the surfaces. Add peppercorns, vegetables, and seasoning, and boiling water enough to cover the beef. Cover the pan and cook the meat in a moderate oven about four hours. Baste the meat frequently. Thicken the liquid, season it to taste, and serve it with the meat. MEAT LOAF Remove the skin, gristle, and bone from two pounds beef (lower part of the round) and chop the meat fine. Measure the meat and allow an equal quantity of bread crumbs; mix the two and add seasoning to taste. Moisten the mixture with soup stock, milk, or water. Add one beaten egg for each pint of the mixture. Pack it into a buttered brick-loaf pan, place the pan in a pan of hot water, put it into the oven and cook it until the loaf is firm in the center. Turn it out on a hot platter and serve it with tomato sauce or white sauce. BOILED FRESH MEAT Wipe the meat and remove any extra fat. Put the meat into a large saucepan on the stove. The pan must contain Digitized by Google 92 SECOND YEAR RECIPE 113. RECIPE 114. 5 lb. corned beef 1 small cabbage 2 turnips 2 carrots (if liked) 4 beets 8 medium potatoes enough boiling water to cover

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