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To Roast Meat

A historical recipe from The Economical Jewish Cook, by May Henry, Edith B. Cohen (1897).

A historical recipe

The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers, by May Henry, Edith B. Cohen (1897). Project Gutenberg eBook #54045.

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 Economical Jewish Cook, by May Henry, Edith B. Cohen (1897). Digitised by Project Gutenberg, eBook #54045 (https://www.gutenberg.org/ebooks/54045). 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.

Associated with Jewish by the book is about Jewish cookery (Jewish cooking); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Have a bright and clear fire;
  2. weigh the meat, allow twenty minutes to each pound, and twenty minutes extra for dishing up;
  3. flour the joint well, and sprinkle it with salt;
  4. let it roast quickly the first ten minutes, then put it farther from the fire, and let it cook more slowly, basting often;
  5. flour occasionally.
  6. When dishing up, pour the dripping out of the pan, and set it aside.
  7. Add one pint or more of boiling water to the brown lumps under the dripping, and put it in the hottest part of the oven.
  8. Pour this gravy over the meat and serve.
  9. Beef à la Mode.
  10. Time—5 hours.
  11. 3 lbs.
  12. lean brisket, 1 quart water, ½ gill vinegar, 4 Spanish onions, 2 oz.
  13. mustard seed, 1 oz.
  14. long pepper, ½ teaspoonful ground ginger;
  15. salt to taste;
  16. a thickening of flour, sugar, and browning.
  17. Put the beef on in cold water, bring it to the boil, then simmer for three hours, reducing the water to one pint.
  18. Add the vinegar, onions, and other ingredients.
  19. Stew in the oven (if possible) for two hours, but if the saucepan is too large for the oven, let the meat continue to simmer on the stove.
  20. Half an hour before serving, thicken the gravy with flour, sugar, and browning (see page x.).