Brisket of Beef Spiced

Ingredients

• 6 lbs. of brisket of beef
• 1 carrot
• 3 onions
• 4 cloves
• 1 turnip
• 1 leek
• 1 teaspoonful of allspice
• 1 blade of mace
• 2 teaspoonsful of peppercorns
• a sprig of parsley
• lemon thyme
• 2 bay leaves

Method

1. 1

   Place the brisket in a stewpan with sufficient stock or water to nearly cover it, allow it to boil up once, put in the carrot, onions stuck with cloves, turnip, and leek.

2. 2

   Into a muslin bag, put the spices and herbs.

3. 3

   Let it gently simmer for four hours.

4. 4

   Take the meat out, slip out the bones, and press the meat between two dishes with a weight on top, and let it so remain until next day.

5. 5

   Glaze the meat with some dark brown glaze, place on a clean dish with a parsley border around.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 51. The excerpt below is the record exactly as published.

f carrot or button mush¬ rooms, cooked separately. Strain the gravy over the steak when dishing it up. If the stewpan be placed over a gas burner with as little flame under as possible, it will need no further attention whilst simmering. Brisket of Beef Spiced. — Take a piece of brisket of beef, about 6 lbs. in weight, place it in a stewpan with sufficient stock or water to nearly cover it, allow it to boil up once, put in one carrot, three onions stuck with four cloves in each onion, one turnip, one leek, and into a muslin bag put a teaspoonful of allspice, one blade of mace, two teaspoonsful of pepper¬ corns, a sprig of parsley, lemon thyme, and two bay leaves

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