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Briquette

From Concise Household Encyclopedia (1939).

Source and licence

From Concise Household Encyclopedia (1939), printed page 273, digitised by the Internet Archive: https://archive.org/details/CHEInPDF

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Coal dust, with a binding material such as clay, tar, resin or sawdust, made into briquettes or blocks of fuel.
  2. Coal-tar, pitch and ordinary coal tar are most generally used, but satisfactory briquettes have been made with clay.
  3. Resin is expensive as a binding agent and, like sawdust, is too inflammable.
  4. The blocks are made either by heating the pitch and coal dust together or by mixing the coal dust with tar without heat.
  5. BRISKET: A Cut of Beef.
  6. For an appetising method of stewing brisket or breast of beef use this recipe: Rub vinegar and salt over 4 or 5 lb.
  7. fresh brisket and leave for 2 hours before dressing.
  8. Cover with stock in a small stewpan and skim well after bringing to the boil.
  9. Simmer slowly for 3 A hour, and then add a carrot, half a turnip, 2 strips celery, VA onions, 8 peppercorns, a few sprigs parsley and thyme, and seasoning to taste.
  10. Continue cooking slowly for 2 hours.
  11. When just done, heat 1 oz.
  12. butter in a saucepan, with 1 tablespoonful flour, and cook until the mixture becomes golden-brown in colour, stirring frequently.
  13. Take out meat and remove bones, then strain stock, and add sufficient water to make up 3 A pint.
  14. Pour this into pan containing the butter and flour, stir it until the mixture reaches boiling point, boil for 2 or 3 min., and season with salt and pepper.
  15. Serve as a sauce separately, but garnish the meat with the vegetables.
  16. See Beef.
  17. tea and coffee pots, dish-covers, spoons, etc., Britannia metal is largely employed, being silvery white with a bluish tinge.
  18. It may be electro-plated with silver, but being, when of good quality, a hard alloy and capable of taking a high polish, it is often used in its own natural condition.
  19. Britannia metal articles must not be left — to dry, for example — on the hob of a fireplace or anywhere exposed to flame or a very high temperature.
  20. If damaged they may be repaired by soldering.
  21. As cleaning agents, liquid metal cleaners may be used, but there is nothing better than warm water with a little soda, or plain soap and water followed by a very soft brush a a wash-leather with the least touch of putty powder.
  22. See Electro-Plating.