Spiced Beef

Ingredients

• Five or six pounds of the brisket of beef
• sprinkle over it pepper
• salt
• a little powdered cloves
• celery seed
• water to cover it
• a little browned flour
• a wine-glass of tomato catsup

Method

1. 1

   Wash the meat, wipe dry, sprinkle with seasonings, roll tightly, tie or skewer, and stew slowly in water for four hours.

2. 2

   Remove meat, thicken gravy with browned flour and tomato catsup, boil up, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 15. The excerpt below is the record exactly as published.

Spiced Beef. Five or six pounds of the brisket of beef ; take out the bones, wash the meat clean, wipe it dry, and sprinkle over it pepper and salt, a little powdered cloves and celery seed, roll it up very tight, tie it at both ends and in the middle, or skewer it very closely, and stew it slowly with water to cover it, four houES, keeping it closely covered; when done there should be very IkUe gravy left ; remove the meat, take off the strings cr skeweis ; MEAT& 37 tbioken the gravy with % little browned flour, a wine*gla88 of tomato oatsup

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