Pressed Beef
From The Ocklye cookery book, 1909
When the stock is quite cold, take off the fat and boil down nearly a pint of it to make the glaze. The remainder of the stock makes excellent croute au pot soup.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 11. The excerpt below is the record exactly as published.
PRESSED BEEF Ingredients Brisket of beef. Two turnips. Two carrots. Four cloves. Three onions. Ten peppercorns. Half a bead of celery. One blade of mace. Two leeks. A bunch of herbs. Half a parsnip. Salt. Take about nine pounds of fresh brisket
Cook this with the app: pantry check, scaling, and the assistant.