Pressed Beef a la Cornwall

Ingredients

• about eight to ten pounds of brisket of beef
• two tablespoonfuls of brown sugar
• one of salt
• two shalots
• two onions stuck with three cloves
• three carrots
• one turnip
• two bay-leaves
• a head of celery
• a bunch of sweet herbs

Method

1. 1

   Cut the brisket as square as possible, bone it, and mix in brown sugar and salt.

2. 2

   Place bones and vegetables in a stewpan, lay the beef on top, cover with water, boil, then simmer for eight hours.

3. 3

   After cooking, place between two dishes with a weight.

4. 4

   When cold, trim and glaze.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Pressed Beef a la Cornwall Take about eight to ten pounds of brisket of beef, cut it as nearly square as possible, bone it, and where the bone is taken out mix in two table- spoonfuls of brown sugar and one of salt and lay well in. Have ready a large stewpan, put the bones at the bottom of it with two shalots, two onions stuck with three cloves, three carrots, one turnip, two bay- leaves, a head of celery, and a bunch of sweet herbs

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