Transcribe
Translate
American cookbook, ca. 1850
Page 41
More information
digital collection
archival collection guide
transcription tips
41 over a very hot Fire, when it comes clear from the bottom it is enough. To stew a Brisket of Beef Take eight or ten pounds of the middle of a Brisket of Beef, lay it in Salt a few Days, then wash it in Vinegar, tye it upon a Fish Plate, then stew it upon a slow Fire six or seven Hours or till a Straw will enter. You must put in a bunch of sweet Herbs, three or four Carrots, an onion, cut into quarters, renew the Water as it waste, take three or four pounds of coarse Beef cut into pieces, and boil half of it in some Water, then burn a little Butter in a stew Pan to Fry the other half, when it is enough put your Gravy by Ladlefuls into the Stew Pan, then strain it through a Sieve, and skim the Fat off - Put in Green Pickles, [Chyan?] Pepper, to your Taste, a few Truffles or Morels. It must be the thickness of Cream. Lemon [Soh'd?] Grate the rind of a large lemon into a china dish squeeze the juice upon & [thicken?] to yr taste then pour a pint of cream baking hot upon it & let it stand all night in the morning stir is with candied orange or citron
Saving...
prev
next
41 over a very hot Fire, when it comes clear from the bottom it is enough. To stew a Brisket of Beef Take eight or ten pounds of the middle of a Brisket of Beef, lay it in Salt a few Days, then wash it in Vinegar, tye it upon a Fish Plate, then stew it upon a slow Fire six or seven Hours or till a Straw will enter. You must put in a bunch of sweet Herbs, three or four Carrots, an onion, cut into quarters, renew the Water as it waste, take three or four pounds of coarse Beef cut into pieces, and boil half of it in some Water, then burn a little Butter in a stew Pan to Fry the other half, when it is enough put your Gravy by Ladlefuls into the Stew Pan, then strain it through a Sieve, and skim the Fat off - Put in Green Pickles, [Chyan?] Pepper, to your Taste, a few Truffles or Morels. It must be the thickness of Cream. Lemon [Soh'd?] Grate the rind of a large lemon into a china dish squeeze the juice upon & [thicken?] to yr taste then pour a pint of cream baking hot upon it & let it stand all night in the morning stir is with candied orange or citron
Szathmary Culinary Manuscripts and Cookbooks
sidebar
