Stewed Brisket of Beef with Sweet Bread Ragout
Brisket of Beef
Bunch of Sweet Herbs
Onion
Salt
Whole Pepper
Sweet Bread Ragout
Sweet Breads
Boiled Chicken
Morel Mushrooms
Truffles
Claret
Butter
Flour
Fillet the beef, score the skin and remove excess fat.
Season well with mace salt and pepper, rubbing it into both sides.
Allow to stand in a cool place overnight.
Make a stock by simmering the bones and trimming of the beef in water
Allow to cool, then skim off the fat.
Place the beef into a saucepan cover with the stock.
Add the herbs and quartered onion.
Stew gently for 4-5 hours, turning the beef every hour.
Remove from the heat, drain.
Cut the sweet breads into pieces, cut the boiled chicken into long strips.
Add the mushrooms, truffles and a little claret.
Place into a saucepan with the stock drained from the cooked beef.
Add the beef and stew for 15 minutes turning the beef occasionally.
Remove the beef.
Add a paste made from butter and flour to thicken the sauce.
Place the ragout around the beef with a little on top.
Garnish with horseradish and pickles.
To Stew a Brisket of Beef
Take the thin part of a brisket of beef, score the skin at the top; cross and take off the under skin, then take out the bones, season it highly with mace, a little salt, and a little whole pepper, rub it on both sides, let it lay all night, make broth of the bones, skim the fat clean off, put in as much water as will cover it well, let it stew over a slow fire four or five hours, with a bunch of sweet herbs and an onion cut in quarters; turn the beef over every hour, and when you find it tender take it out of the broth and drain it very well, having made a little good strong gravy.
Sweet-Breads
A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and cut in long pieces; take truffles and morels, if you have any mushrooms, with a little claret, and throw in your beef, let it stew a quarter of an hour in the ragoo, turning it over sometimes, then take out your beef, and thicken your ragoo with a lump of butter and a little flour.
Garnish your dish with horse-radish and pickles, lay the ragoo round your beef, and a little upon the top; so serve it up.
English Housewifry - 1764
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