Stewed Brisket of Beef
A historical recipe from The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859).
A historical recipe
The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Project Gutenberg eBook #45863.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Young Housekeeper's Friend Revised and Enlarged, by Cornelius, Mrs. (Mary Hooker) (1859). Digitised by Project Gutenberg, eBook #45863 (https://www.gutenberg.org/ebooks/45863). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Put three or four pounds of brisket into a kettle, and cover it with water.
- Take off the scum as it rises.
- Let it boil steadily two hours.
- Then take it from the pot 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.
- Put in a carrot and a turnip or two, cut small, an onion also;
- a few cloves, and salt and pepper as you think necessary.
- Half an hour before dinner add tomato or mushroom catsup.
- To serve it, lay the beef upon a dish, and strew capers over it.
- The water in which it was stewed is a nice soup.