Brisket of Beef

Ingredients

• Procure six or seven pounds (or less) of brisket
• add a bunch of parsley
• and one of thyme
• a large OAiona fllieed
• a head of celery cut in small pieces
• a doien whole ^nMMi of allspice
• and the same of black pepper
• a teispoonfhl of B9lty
• three carrote peeled and oat in tiuok alioes
• two torn^ei and foor tomatoes peeled and cot in piecea

Method

1. 1

   Cover brisket with cold water, skim when it simmers.

2. 2

   Add parsley, thyme, onion, celery, allspice, black pepper, salt, carrots, and tomatoes.

3. 3

   Simmer slowly for three hours.

4. 4

   Thicken gravy with browned flour and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 14. The excerpt below is the record exactly as published.

Brisket of Beef Procure six or seven pounds (or less) of brisket, put it in a 0tew-pan and just cover it with cold water ; when it simmers, sldm it and add a bunch of parsley and one of thyme, a large OAioa fllieed, a head of celery cut in small pieces, a doien whole ^nMMi of allspice and the same of black pepper, a teispoonfhl Si COOKEBT FROM EXPERIENCE. of B9lty three carrote peeled and oat in tiuok alioes, twc torn^ei and foor tomatoes peeled and cot in piecea

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