Email to Cooking Monster      

Recipe Categories: CookingMonster's HOME PAGEAlcoholicBeverages APPETIZERS April_Fools_Day A_Little_Humor A_Tribute Baked_Puddings_and_Crisps BattersandBreadings BBQ BBQing_Grilling Beef BEVERAGES BREAD Cakes CAKESandPIES Cake_Mix_Recipies Camping_Cookout Canadian_Recipes CANDY CASSEROLES CheeseCakes CHELSEAandRILEYfavorites ChickenRecipes ChineseFood ChocholateMakingandBars ChristmasRecipes CoffeesandHotBeverages COOKIES CROCKPOT DESSERTS DIABETIC Diets DipsandSpreads Doughnuts_Yeast_and_Cake Easter_Recipes EGGS FingerFood FISHandSEAFOOD Fondues FrozenTreats Frozen_Icecream_sherbet_yogurt FRUIT Fudge Fun_Recipes_and_Crafts Garnishes GiftsinaJar Great_Recipe_Sites Halloween_recipes HealthierDessertIdeas Healthier_Choice_Cooking HomeCanningandPickles HomemadeBabyFood HomemadeCondiments Household_CookingTIPS IcingsandFrostings JAMSandJELLIES LowCarbRecipies LOWFAT Marinades_Glazes_Vinaigrettes MeatPies Mexican-Texican Miscellaneous MothersFathers_Day MuffinsandLoaves My_Favorite_Recipes My_Favorite_Tried_and_True_ My_Guestbook_Entries New_Years Old_Time_Recipes Parfait_Pudding_Mousse_Custard PASTA PASTRIES Pies PIZZA Pork Potatoes Recipes_4_Me_To_Try Recipe_Sites RICE Saint_Patricks_Day SALADandDRESSING SandwichesSandwichFillers SAUCES scuffles Seafood_fish_recipes SeasoningsandRubs Snacks SOUPSandSTEWS Squares TasteofHomeRecipestotry Thanksgiving_Recipes Turkey_Recipes UkranianRecipes Use_Up_Those_Leftovers Valentine_Recipes VEGETABLES VEGETARIAN

Beef Tremblant - (England, 1747)




Source of Recipe


internet


List of Ingredients




3 lb To 4 lb fat end of a brisket
-of beef
2 tb Allspice berries
2 ea Onions
2 ea Peeled turnips
1 ea Carrot
4 tb Butter
4 tb Flour
5 c Gravy or strong beef stock
1 tb Mushroom ketchup
1 tb Browning (optional)
1/2 c White wine
A few carrots and turnips;
-sliced thinly
3 tb Chopped parsley
1 ea Onion; finely chopped
4 ea Pickled cucumbers or dill
-pickles; finely chopped
2 1/2 c Good gravy or beef stock
-(from cooking the brisket)
1/4 ts Pepper
1 ts Salt
1 ts Butter rolled in 1 tsp flour
1 ea Pickled walnut; crushed
1 tb Capers

Recipe





Tie up the brisket with strong thread or string. Cover it well with water in a braising-pan and bring it to the boil. Skim. Salt the water and add the spice and vegetables. Simmer until tender, for about three hours. Remove the meat. To make the sauce (1), first melt the butter in a saucepan, then add the flour, cook a little and stir until smooth. Slowly stir in the gravy, ketchup, browning, wine and sliced vegetables; bring to the boil and simmer until the vegetables are tender. Season with pepper and salt. Skim the fat from the surface and serve the brisket in the sauce. Serve with pickles. For a sharper sauce (2), put the parsley, onion and cucumbers into the gravy, season, bring to the boil, and then simmer. Add the butter rolled in flour to thicken the sauce, then the pickled walnut and the capers. Simmer for 10 minutes and then pour over the beef.