Turnips
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
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 Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). 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.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); 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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Method
- 1 doz.
- Peppercorns--1 1/2d.
- Pot-au-feu is the national dish of France;
- it is cheap, nourishing and palatable, and very simple to make.
- The slower it is cooked the better it is;
- in fact, in this lies the whole secret of success, for if it boils instead of simmering it is spoilt.
- Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum;
- peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin;
- bring to simmering point, and keep it so for five hours.
- The liquor can then be served as a soup with part of the vegetables and some sippets of toast.
- Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish.
- The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad.