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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 4
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Kelly Martin Braised Beef. 2/10/40. 57 lbs. beef 1 1/2 " carrots 2 " onions 1/2 tin tomato puree 1 faggot Brown stock 2 qts Brown sauce 36 Peppercorns Method Place joints in Braising Pan. Add little fat. Place in oven till brown. Fry [indecipherable] veg. Strain off fat from beef when brown. Add veg, brown stock, tomato juice, faggot, salt and peppercorns. Add stock to cover 2/3 of beef. When cooked take out beef. Carve in moderately thick slices. Add brown sauce to stock. Boil down till required thickness is obtained. Strain [indecipherable] beef.
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Kelly Martin Braised Beef. 2/10/40. 57 lbs. beef 1 1/2 " carrots 2 " onions 1/2 tin tomato puree 1 faggot Brown stock 2 qts Brown sauce 36 Peppercorns Method Place joints in Braising Pan. Add little fat. Place in oven till brown. Fry [indecipherable] veg. Strain off fat from beef when brown. Add veg, brown stock, tomato juice, faggot, salt and peppercorns. Add stock to cover 2/3 of beef. When cooked take out beef. Carve in moderately thick slices. Add brown sauce to stock. Boil down till required thickness is obtained. Strain [indecipherable] beef.
Szathmary Culinary Manuscripts and Cookbooks
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