Pressed Beef

Ingredients

• a piece of corned brisket
• in plenty of water four or five hours
• a tablespoon gelatine

Method

1. 1

   Roll and tie brisket in cloth and simmer gently in water for four to five hours.

2. 2

   Remove string, tie cloth at each end, place under weight until cold, then trim and glaze.

3. 3

   Alternatively, boil fresh lean beef until it falls from the bones, mix with gelatine, and press.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 343. The excerpt below is the record exactly as published.

Pressed Beef. — Roll and tie a piece of corned brisket of beef in a cloth and simmer gently in plenty of water four or five hours ; when done remove the string, tie the cloth at each end, put upon a dish with another dish over, upon which place a heavy weight, leav- ing it until quite cold, then take the meat from the cloth, trim and {^laze it lightly, and serve garnished with a few sprigs of nresh pars* ey. Or teke any fresh, lean beef and boil closely covered till it will fall from the bones ; use only enough water to prevent burning; mix and chop tine ; put it in a pan or deep dish ; skim excess of grease from the coolung liquor and add to each three or four pounds of meat a tablespoon gelatine

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