Round of Beef Boiled English Fashion

Ingredients

• a piece of pickled round or silver-side of beef, weighing about eight pounds
• enough cold water to cover it well
• three or four whole carrots
• two large onions
• two heads of celery
• four whole turnips
• quarters of a small cabbage
• salt to taste

Method

1. 1

   Wash the beef and place it in a pot with cold water.

2. 2

   Boil and skim the scum.

3. 3

   Add carrots, onions, and celery, simmer for two hours.

4. 4

   Add turnips and cabbage, boil for another hour.

5. 5

   Strain the beef, dress on a hot dish with cooked vegetables and dumplings, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 100. The excerpt below is the record exactly as published.

ROUND OF BEEF BOILED EN6USH FASHION. Procure a piece of pickled round or silver-side of beef, weighing about eight pounds. Put this, after having washed it, into a pot with enough cold water to cover it welL Boil it; skim the scum as it rises to the surface; then drop in three or four whole carrots, two large onions with two cloves stuck in each, and, if handy, two heads of oeler}' ; let the pot simmer by the side of the stove for two hours, and add four whole turnips. Let the simmering be con- tinued for another hour, then add the quarters of a small cabbage

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