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Carr family cookbook, 1741-1753
Page 51
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How to make Beef Tromblant Take a brisket of beef put it into a pot cover it with water put into it a pint of vineger two or three cloves of garlick some whole onions turnips carrots time & parsley a handfull of salt some cloaves mace & whole pepper keep it boyling for eight or nine hours slowly To Make Sauce Take some good culleys made of ham & veal then take a few mushrooms chives pickled gerkins morrells & trophess all chopt let them all simmer a little while in the cully & put it over the beef just as you send it to the table. Garnish your dish with raw parsley
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How to make Beef Tromblant Take a brisket of beef put it into a pot cover it with water put into it a pint of vineger two or three cloves of garlick some whole onions turnips carrots time & parsley a handfull of salt some cloaves mace & whole pepper keep it boyling for eight or nine hours slowly To Make Sauce Take some good culleys made of ham & veal then take a few mushrooms chives pickled gerkins morrells & trophess all chopt let them all simmer a little while in the cully & put it over the beef just as you send it to the table. Garnish your dish with raw parsley
Szathmary Culinary Manuscripts and Cookbooks
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