Stewed Brisket Of Beef
From "76." A cook book (1876).
Source and licence
From "76." A cook book (1876), printed page 38, digitised by the Internet Archive: https://archive.org/details/76cookbook00desm
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
Method
- Put three or four pounds of brisket into a kettle and cover it with water;
- remove the scum as it rises, and let it boil steadily two hours;
- take it from the kettle and brown it with butter in a spider;
- when it is browned on every side, return it to the kettle and stew it gently five hours more;
- add more water if it boils away;
- pat in a few cloves, salt and pepper, as you' think necessary.
- Half an hour before dinner add tomato or mushroom catsup.
- The water in which it was stewed is a nice soup.