Brisket
From Canadian cook book (1936).
Source and licence
From Canadian cook book (1936), printed page 23, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-rbsc_canadian_cook-book_OCTAVO106494-19761
Read the original not stated by archive.org
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
- 8 lbs. Cook
- 1 lb. Pot roast
- 1 lb. May be bought fresh
Method
- ( Navel, whole.
- 8 lbs.
- Cook in water flavored with vegetables, 25 to 30 mins, to 1 lb.
- Pot roast, 25 to 30 mins, to 1 lb.
- May be bought fresh or corned.
- Frontal contains more fat than navel brisket.