To Boil Spiced Beef

Ingredients

• Select the rump, round, or flank
• a medium-sized onion
• a carrot
• a turnip
• two or three sprigs of parsley
• some trimmings of celery
• six cloves
• six pepper corns
• a tablespoonful of salt

Method

1. 1

   Put the beef in a kettle with the onion, carrot, turnip, parsley, celery, cloves, peppercorns, and salt.

2. 2

   Cover with boiling water and cook gently for 4 to 6 hours.

3. 3

   When cooked, lift the meat onto a platter, strain the broth, remove grease, thicken with butter and flour, and serve the sauce with the meat.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 29. The excerpt below is the record exactly as published.

r carrots can be appropriately served with corned beef To Boil Spiced Beef. — Select the rump, round, or flank, and if very lean lard with salt pork, or beef suet. Put in a kettle with a medium-sized onion, carrot, and turnip, two or three sprigs of parsley, some trimmings of celery, six cloves, six pepper corns, and a tablespoonful of salt. Cover with boiling water and cook very gently from four to six hours, according to the age and con- dition of the meat. When the meat is perfectly cooked lift it on to a platter, strain the broth, remove the grease from it, thicken with butter and flour cooked together until brown (see Brown Sauce No. i), and serve the sauce with the meat. To Boil an Egg. — Pour a pint of boiling water into a small sauce-pan or other vessel, put the ^^^ in it, cover closely, place it where it will keep hot, and let stand for about six minutes. An ^^% so cooked will be evenly done all through without being hard, semi-raw, or slimy, and will be tender, delicate, and delicious. To cook eggs properly in this manner a pint of water should be allowed for each ^%%. And if many eggs are to be cooked at one time the inconvenience of using a large quantity of water can be avoided by pouring boiling Boiling. 71 water upon the eggs, letting it stand a minute, then pouring it off and replacing with more boiling water. To hard-boil an ^^% put it in a pint of boiling water and let it remain there twenty minutes. This will render the yolk dry and mealy. Or put the ^^^ in cold water, bring the water to the boiling point, and let the ^%^ re- main in it for fifteen minutes. To Boil Vegetables. — The general rule in regard to vegetables is : Put them to cook in slightly salted boiling water and keep them simmering until done. To Boil Potatoes. — Boiling is the most common method of cooking potatoes, yet comparatively few people know how to boil a potato so that it will be dry, mealy, and fine-flavored. To boil either pared or unpared potatoes, put them in a liberal allowance of slightly salted boiling water, and keep them cooking gently until tender enough to be pierced easily with a fork, then drain off the water, sprinkle a little salt over the potatoes, cover them with a towel or napkin, and set the kettle containing them back on the range where they will dry off and keep warm. A medium-sized potato will boil in twenty-five minutes. Some prefer to have potatoes pared before they are put to cook, others prefer to have them boiled in their skins and the skins removed before the potatoes are sent to table, while others again prefer to have them boiled and served in their skins. But as there is no positive evidence that they are more nutritious or digestible when cooked pared, than they are when cooked unpared, it may be safely left to individual taste or fancy to determine whether potatoes shall be boiled with or without their skins. 72 The Art of Cookery. To Boil Macaroni. — Macaroni is composed of wheat flour and water, and is simply paste of the proper con- sistency formed into certain shapes and dried. But it occupies the anomalous position of being classed among vegetables, and this is the best method of cooking it : Break the macaroni in pieces any length desired, put into well-salted boiling water, cook an hour, or until tender enough to be easily mashed with the fingers, then drain in a colander. Macaroni is inexpensive, is easily prepared for the table, and when properly cooked makes a very palatable and nutritious dish. Boiled macaroni should be served with drawn butter, or with white, brown, tomato, or other sauce, or with grated cheese. To Boil Asparagus. — Wash the asparagus, tie it in small bundles, cook till tender, and serve on toast, with melted butter, white sauce, or sauce Hollandaise. To Boil String Beans. — Put the prepared beans in boiling water slightly salted, boil gently fifteen minutes, drain, add just enough boiling water to cover the beans, simmer gently till tender, serve with melted butter or white sauce ; or let the water evaporate, as the beans become sufficiently cooked, add sweet cream, and season with salt and pepper. To Boil Cauliflower. — Trim, wash, boil gently until tender, drain carefully, put in a vegetable dish, and dress with drawn butter or white sauce. The white sauce may be flavored with grated cheese. To Boil Corn. — Remove the husk and silk from the ears of corn, boil ten minutes, or until cooked, cut the corn from the cob, season with salt, pepper, and butter, Boiling. 73 and serve in a heated dish ; or lay the ears on a platter and serve. To Boil Carrots. — Wash, scrape, boil till tender, drain, season with butter, salt, and pepper ; or slice and serve with white sauce. To Boil Beets. — Wash the beets, boil them till tender, rub off the skin, cut in slices, and season with salt, pep- per, and melted butter. To Boil Cabbage. — Trim, wash, and divide each head of cabbage in quarters or eighths, boil till tender, drain, press out the water, and serve with white sauce or drawn butter. To Boil Turnips. — Wash and pare the turnip

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