Henry Clay's Favorite Dish

Ingredients

• the beef in an iron pot
• 2 small onions
• 2 cloves stuck in each
• a pod of red pepper
• salt
• a little allspice
• 2 carrots
• 1/2 teaspoon of sugar
• a little flour
• boiling water

Method

1. 1

   Place the beef in an iron pot with a tight cover; put with it 2 small onions, 2 cloves stuck in each, a pod of red pepper, salt, a little allspice, and 2 carrots.

2. 2

   Pour enough boiling water over the beef to nearly cover it; let it come to a hard boil, then set it back, tightly covered, to where it will just simmer for 6 hours.

3. 3

   Then place the beef on a hot platter, strain its liquor, and skim every particle of grease from it.

4. 4

   Have ready 1/2 teaspoon of sugar, browned in an iron pan, pour the liquor over it and thicken with a little flour and water.

5. 5

   Pour the gravy, which should be quite brown and thick, over the beef.

6. 6

   Slice the carrots, which place on and around the beef.

Nutrition per serving

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 32. The excerpt below is the record exactly as published.

HENRY CLAY'S FAVORITE DISH Mrs. Henry Clay Have the butcher extract the bone from the rump roast and take a few stitches with his needle 104. MEATS to keep it in good shape. Place the beef in an iron pot with a tight cover; put with it 2 small onions, 2 cloves stuck in each, a pod of red pepper, salt, a little allspice, and 2 carrots. Pour enough boiling water over the beef to nearly cover it; let it come to a hard boil, then set it back, tightly covered, to where it will just simmer for 6 hours. Then place the beef on a hot platter, strain its liquor, and skim every particle of grease from it. Have ready ^ teaspoon of sugar, browned in an iron pan, pour the liquor over it and thicken with a little flour

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