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Brisket Of Beef Stewed German Fashion

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Cut three or four pounds of brisket of beef in three or four pieces of

equal size, and boil it a few minutes in water; in another pan boil the

half of a large cabbage for a full quarter of an hour; stew the meat

with a little broth, a bunch of parsley, scallions, a little garlic,

thyme, basil, and a laurel-leaf; and an hour afterwards put in the

cabbage, cut into three pieces, well squeezed, and tied with packthread,

and three large onions. When the whole is nearly done, add four

sausages, with a little salt and whole pepper, and let it stew till the

sauce is nearly consumed; then take out the meat and vegetables, wipe

off the grease, and dish them, putting the beef in the middle, the

onions and cabbage round, and the sausages upon it. Strain the sauce

through a sieve, and, having skimmed off the fat, serve it over the

ragout. The beef will take five hours and a quarter at the least to


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