Take about six or seven pounds of brisket of beef, place it in a
stewpan with only enough water to cover it, season with a little spice
tied in a bag; when the meat is tender and the spices sufficiently
extracted to make the gravy rich and strong, part of it must be
removed to another saucepan; have ready a variety of vegetables cut
into small shapes, such as turnips, carrots, mushrooms, cauliflowers,
or whatever may be in season; stew them gently till tender in the
gravy, the meat must then be glazed and the gravy poured in the dish,
and the vegetables arranged round.

BRISKET OF BEEF (BRUSTDECKEL) BROAD BEANS IN SAUCE facebooktwittergoogle_plusredditpinterestlinkedinmail