Brisket of Beef

Ingredients

• Brisket of Beef
• half an hour to each pound
• 1 blade of mace
• some cloves, allspice, and peppercorns
• 1 carrot
• 1 turnip
• 2 tablespoonsful of glaze

Method

1. 1

   Weigh the meat and allow half an hour to each pound plus half an hour over.

2. 2

   Cook gently and plunge into hot water.

3. 3

   Tie spices in a muslin bag and boil with carrot and turnip.

4. 4

   Remove bones after cooking, press meat between dishes with weight, and glaze the top with stock boiled down.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 19. The excerpt below is the record exactly as published.

Brisket of Beef Sptceb. Weigh the meat and allow half an hour to each pound and half an hour over. Let it cook very gently and plunge it into hot water. Tie up in a muslin bag i blade of mace, some cloves, allspice, and pepper- corns. Boil I carrot and I turnip

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