To Stew a Brisket of Beef

Ingredients

• 4 pounds of beef
• 5 quarts of water
• one spoonfull of salt
• 4 heads of celery
• 2 leaks or onions
• a httle sorrel
• and endive
• I carrot
• a peice of parsnip

Method

1. 1

   Wash the beef free from soil, put into water, add salt, celery, leeks or onions, sorrel, endive, carrot, and parsnip.

Nutrition per serving

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 3. The excerpt below is the record exactly as published.

n quarts of Water, let it simmer two hours, skim it well, strain it & use when required, Mulligatawney Soup for 4 or 5 Persons Cut up one Rabbit, fry with 6 27 AN OLD-WORLD RECIPE BOOK Onions, when brown put into a stew Pan with one pint of Stock, let it simmer, add a small spoonful of Currey Powder, more or less accord- ing to taste, a small I Tea spoonful of Cayenne Pepper, a small quantity of flour and butter. Pieces of rabbit to remain in the soup. Peas Soup Put ye meat into a pan with water to cover it. Let it stew gently, put in a few cloves & skim it well ; the herbs must be stewed seperate for half an hour with a ^ lb. of Butter, then to be added to the liquor with the peas, and be stewed for an hour with pepper & salt. 28 AN OLD-WORLD RECIPE BOOK Green Peas without Meat Take half a peck of old Peas, lettice of all sorts, a little celery, mint, parsley. Marigold leaves, & purslain, of each one a handful, 5 or 6 cucombers and onions, boil all these well together, then with a spoon rub them through a culender till the juice or pulp is all squeezed out, then take Spinage chopped, young peas, a little pepper & salt and burnt Butter. Harrico of Mutton Take a neck or Loin of mutton, cut it into stakes, flower it & fry it brown in butter, take it out and lay it to drain, then put it into a stew- 29 AN OLD-WORLD RECIPE BOOK pan & cover it with gravy, put in an onion, a Turnip or two, & stew them till tender, then take out the chops, strain the liquor & skim off the fat, put a little butter with flower in the stewpan, stirring it well all the time, then put in the chops, have ready some carrots & turnips cut in small dice, put them to your meat, & season with pepper & salt, stew them gently for 15 minutes then take out the chops with a fork, lay them into the dish & pour the sauce over them. To Stew a Briskit of Beef Wash free from soiling the water 4 pounds of beef, put into 5 quarts 30 AN OLD-WORLD RECIPE BOOK of water, then add one spoonfull of salt, 4 heads of celery, 2 leaks or onions, a httle sorrel and endive, I carrot, a peice of parsnip

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