The Recipe Box Menu

Stewed brisket of beef

 

Another American culinary heritage recipe

Recipe from Mrs. Beeton's Book of Household Management, 1859
Sufficient for 7 or 8 persons. Seasonable at any time.

7 pounds of a brisket of beef
Vinegar
Salt
6 carrots
6 turnips
6 small onions
1 blade of pounded mace
2 whole allspice pounded
Thickening of butter and flour
2 tablespoons of ketchup
Stock or water

About an hour before dressing it, rub the meat over with vinegar and salt; put it into a stewpan, with sufficient stock to cover it (when this is not at hand, water may be substituted for it), and be particular that the stewpan is not much larger than the meat. Skim well, and when it has simmered very gently for 1 hour, put in the vegetables, and continue simmering till the meat is perfectly tender. Draw out the bones, dish the meat and garnish either with tufts of cauliflower or braised cabbage cut in quarters. Thicken as much gravy as required, with a little butter and flour; add spices and ketchup in the above proportion, give one boil, pour some of it over the meat, and the remainder send in a tureen.

Note: The remainder of the liquor in which the beef was boiled may be served as a soup, or it may be sent to table with the meat in a tureen.