Braised Beef with Horseradish Sauce

Ingredients

• five pounds of fresh beef
• an onion
• a carrot
• a few sprigs of parsley
• four or five cloves
• a little celery
• a quart of boiling water
• one-half cup of grated cracker
• one-half cup of horseradish
• one cup of cream
• tablespoonful of fat off the top of beef water
• salt
• pepper

Method

1. 1

   Braise the beef with onion, carrot, parsley, cloves, celery, pepper, and salt in boiling water for about three hours.

2. 2

   For the sauce, simmer grated cracker, horseradish, cream, and fat from beef water.

3. 3

   Serve the beef on a platter with sauce around it and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 437. The excerpt below is the record exactly as published.

. Carrots in slices, for boiled beef, hot or cold. Red beet root sliced, for cold meat and boiled beef. Mint either with or without parsley for roast lamb, either hot or cold. Pickled gherkins, capers or boiled onions, for boiled meats and stews. BEEF BALLS. Chop very fine two pounds of raw beef (off the round is best) and one-fourth pound of suet ; mix with it a handful of flour ; season to taste with salt, black pepper and cloves ; mold into balls or cakes (a little thicker than codfish cakes) and fry in suet or drippings until a nice brown on both sides, keeping the cover on all the time. BREAKFAST DISH. Take about half a pound dried beef, first sliced thin, then pulled in small pieces. Have a quart of milk boiling, into which put the beef with a good piece of butter and a little pepper. When it comes to a boil thicken with a little flour ; then toast bread, a slice for each mem- ber of family, and poach in hot water an equal number of eggs ; place one on each slice of toast ; put all on a large platter and pour over the above dressing and send to the table hot ; lean ham may be used in place of the beef. BRAISED BEEF, WITH HORSERADISH SAUCE. Braise five pounds of fresh beef (not too lean), with an onion, a car- rot, sliced, a few sprigs of parsley, four or five cloves, a little celery, pepper and salt, and a quart of boiling water ; cover tightly and let cook about three hours, replenishing with a little boiling water if steam escapes too much. Sauce— Simmer together for quarter of an hour one- half cup of grated cracker, one-half cup of horseradish, one cup of 1. ROAST LEG OF MUTTON. 4 MUTTON STEAKS, WITH FRENCH BEANS. 6. MUTTON CHOPS AND GREEN PEAS. 2. ROAST SADDLE OF MUTTON. 5. ROAST LOIN OF LAMB. 7 ROLLED LOIN OF MUTTON. 3. ROAST FORE-QUARTER OF LAMB. BEEFSTEAK. 523 cream, tablespoonful of fat off the top of beef water

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