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Classic
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page 61
bones and strain the liquor; set it away to jelly, or put it on ice to make it
jelly. The next morning, put one half the jelly in a large stew pan, then add
the beef, and cover it with the remainder of the jelly. Paste the pan over very
tight or cover it extremely well, so that none of the flavor can escape. Cook
this about four hours; when done, take out, cover with the liquor, and set it
aside till it is jellied. This is delicious to eat cold, for suppers and
collations.
BOILED BRISKET OF BEEF, STUFFED
A piece weighing about eight pounds requires five or six hours to boil. Before
boiling the beef make a dressing of bread crumbs, pepper, butter, salt, sweet
herbs, mace, and an onion, all chopped fine and mixed with a beaten egg. Put the
dressing between the fat and the lean of the beef; sew it up to keep the
dressing in. Flour a cloth, tie the beef up tight in it, and let it boil five or
six hours.
ROUND OF BEEF STEWED BROWN
Make incisions in the beef and stuff with chopped onions, salt, pepper, and
sweet basil, thyme and parsley. Dredge the meat with flour, lay some slices of
bacon over it, and put it to brown in a close oven. Slice two turnips, four
carrots, four salsifies, three stalks of celery and two onions; add a quarter of
a cup of tomato catsup or two large tomatoes; season with salt and put all in
the oven to cook with the meat. After it has been cooking in the oven two hours
and is brown, add a cup of water with the vegetables. Cover again closely, and
let this stew for one or two hours more, or until the meat and vegetables are
tender.
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