Yield: 6 servings
|3 pounds||To 4 lb fat end of a brisket of beef|
|2 tablespoons||Allspice berries|
|5 cups||Gravy or strong beef stock|
|1 tablespoon||Mushroom ketchup|
|3 tablespoons||Chopped parsley|
|1 each||Onion; finely chopped|
|4 eaches||Pickled cucumbers or dill pickles; finely chopped|
|2½ cup||Good gravy or beef stock (from cooking the brisket)|
|2 eaches||Peeled turnips|
|1 tablespoon||Browning (optional)|
|½ cup||White wine|
|A few carrots and turnips; sliced thinly|
|1 teaspoon||Butter rolled in 1 tsp flour|
|1 each||Pickled walnut; crushed|
SAUCE 2 (ALTERNATIVE
Tie up the brisket with strong thread or string. Cover it well with water in a braising-pan and bring it to the boil. Skim. Salt the water and add the spice and vegetables. Simmer until tender, for about three hours. Remove the meat.
To make the sauce (1), first melt the butter in a saucepan, then add the flour, cook a little and stir until smooth. Slowly stir in the gravy, ketchup, browning, wine and sliced vegetables; bring to the boil and simmer until the vegetables are tender. Season with pepper and salt. Skim the fat from the surface and serve the brisket in the sauce. Serve with pickles.
For a sharper sauce (2), put the parsley, onion and cucumbers into the gravy, season, bring to the boil, and then simmer. Add the butter rolled in flour to thicken the sauce, then the pickled walnut and the capers. Simmer for 10 minutes and then pour over the beef.
From _The Art of Cookery Made Plain and Easy_ Hannah Glasse, 1747 in _Seven Centuries of English Cooking_ Compiled and updated by Maxime de la Falaise Grove Press, 1992. ISBN 0-8021-3296-0 Typos by Jeff Pruett. Submitted By JEFF PRUETT On 04-16-95