Jewish Stewed Brisket

Ingredients

• beef brisket
• 3 tablespoonfuls of butter
• 1 chopped onion
• 1 tablespoonful of flour
• 1/2 cup of raisins
• 1/4 cup of vinegar
• 1 tablespoonful of brown sugar
• some cinnamon
• 1 carrot sliced thin
• salt, pepper
• a few cloves

Method

1. 1

   Boil the brisket until tender and slice thin.

2. 2

   Heat butter, add onion, and stir in flour until brown.

3. 3

   Add the cooking water, raisins, vinegar, brown sugar, cinnamon, carrot, salt, pepper, and cloves.

4. 4

   Boil, add brisket, and simmer for fifteen minutes.

5. 5

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 9. The excerpt below is the record exactly as published.

d chopped onion. Season highly; boil and serve with the pudding. 35.— Japanese Eggs. Cook some rice in a rich chicken stock: March place on a platter. Fry 6 eggs and trim neatly ; sprinkle with salt, black pepper, chopped paisley and lemon-juice. Put the eggs on the rice and pour a little hot tomato- over the base of the platter and serve. 06. — ^Jewish Stewed Brisket. Boil beef brisket until tender, and slice thin. Heat 3 tablespoonfulsof butter; add I chopped onion. Stir in i tablespoonful of flour until brown. Add the water in which the meat was cooked, ^ cup of raisins, }4 cup of vinegar, i tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. 1^ boil. Add the brisket and simmer fifteen minutes. Serve hot or cold. 27. — Hungarian Fruit Roll. Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted Warch butter and let bake until brown. Serve with wine sauce. 38.— Dutch Stewed Fish. Cook a large fish with i onion, a stalks of celery, parsley, a tablespoonful of butter, salt and pep[)er until done. Remove fish to a platter. Add 3 chopped pickles, the juice and rind of a lemon, % cup of vinegar. Mash the yolks of 2 boiled eggs with i raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes ; then serve. ag. — ^Belgian Lamb Chops. Season lamb chops; dredge with fiour and fry until brown ; keep hot. Fry i chopped onion and i small carrot in two tablespoonfuls of butter.

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