Fowl, Braised, with Beef and Chestnuts

Ingredients

• a piece of the upper side of the round of beef, about one pound and a half
• Half a tea-spoonful of salt
• the same of pepper
• a pinch of cayenne
• a salt-spoonful of mustard
• the same of grated nutmeg
• a piece of garlic, about the size of a pea
• half a gill of some good sauce
• a table-spoonful of oil
• the strained juice of a lemon
• a piece of butter
• the heart of a celery-root
• a carrot
• two shallots
• one dozen and a half of peeled chestnuts
• bacon

Method

1. 1

   Rub the beef with a pickle of salt, pepper, cayenne, mustard, nutmeg, garlic, sauce, oil, and lemon juice for 24 hours.

2. 2

   In a stewpan, melt butter with celery, carrot, and shallots.

3. 3

   Lay in the beef and place a fowl on top, cover with butter and bacon, add water and sauce.

4. 4

   Baste frequently and add chestnuts.

5. 5

   Simmer for 2.5 hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 537. The excerpt below is the record exactly as published.

Fowl, Braised, with Beef and Chestnuts. — Take a piece of the upper side of the round of beef, about one pound and a half, and rub it with a pickle made with the following ingredients : — Half a tea-spoonful of salt, and the same of pepper, a pinch of cayenne, a salt-spoonful of mustard, the same of grated nutmeg, a piece of garlic, about the size of a pea, half a gill of some good sauce, either Worcester or Harvey, a table-spoonful of oil, and the strained juice of a lemon. Lot the beef stay in and be basted with this pickle for twenty-four hours. Put a piece of butter in a stewpan, with the heart of a celery-root, a carrot, and two shallots. AVTien drained from the pickle. Lay in the beef, and place a fine fat fowl, trtissed for boiling, on it; cover the breast with butter, and six good-sizod slices of row ( 222 ) FOW Vacon, and add, lastly, three-quarters of a pint of water, and the sauce. Baste the fowl fre- ([uently ; throw into the gra\'y one dozen and a liaLf of peeled chestnuts, and "be careful not to stew too quickly. When it has simmered about two hours and a half take up the fowl, put the bacon

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