No edit summary |
No edit summary |
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Line 19: | Line 19: | ||
*[[salt]] |
*[[salt]] |
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*[[pepper]] |
*[[pepper]] |
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− | *4 large potatoes |
+ | *4 large [[potatoes]] |
*1 teaspoon [[salt]] |
*1 teaspoon [[salt]] |
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− | *2 eggs -- beaten |
+ | *2 [[eggs]] -- beaten |
*½ cup [[flour]] -- sifted |
*½ cup [[flour]] -- sifted |
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*½ cup dry bread crumbs |
*½ cup dry bread crumbs |
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Line 31: | Line 31: | ||
Slice [[Onion]] and [[carrot]]. With other ingredients except the [[flour]], place with the boiling [[Beef]] in a kettle with enough [[water]] to cover. Let simmer 4 hours on top of the stove until tender. |
Slice [[Onion]] and [[carrot]]. With other ingredients except the [[flour]], place with the boiling [[Beef]] in a kettle with enough [[water]] to cover. Let simmer 4 hours on top of the stove until tender. |
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− | Remove fat from top of broth when cooled. Add [[flour]] to fat to make a smooth paste. Add 1 cup of the broth from the pan and cook, stirring, until thick. This is to be served as gravy for plain boiled potatoes. Slice the boiled [[Beef]] and serve with: |
+ | Remove fat from top of broth when cooled. Add [[flour]] to fat to make a smooth paste. Add 1 cup of the broth from the pan and cook, stirring, until thick. This is to be served as gravy for plain boiled [[potatoes]]. Slice the boiled [[Beef]] and serve with: |
HORSERADISH SAUCE |
HORSERADISH SAUCE |
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Mix all ingredients together, chill, and serve cold over cooled [[Beef]]. |
Mix all ingredients together, chill, and serve cold over cooled [[Beef]]. |
||
For an unusual mixture of hot and cold, accompany the [[Beef]] with: |
For an unusual mixture of hot and cold, accompany the [[Beef]] with: |
||
[[Potato]] DUMPLINGS |
[[Potato]] DUMPLINGS |
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− | Cook potatoes in their jackets until done. Peel and put them through a ricer, or mash them, while hot. [[salt]] and let cool. Add eggs and mix well. Add the [[flour]] and wark with the fingers until dough is smooth. If too moist, add a little more [[flour]] to make it firm enough to form a dozen or more dumplings, depending on their size. |
+ | Cook [[potatoes]] in their jackets until done. Peel and put them through a ricer, or mash them, while hot. [[salt]] and let cool. Add [[eggs]] and mix well. Add the [[flour]] and wark with the fingers until dough is smooth. If too moist, add a little more [[flour]] to make it firm enough to form a dozen or more dumplings, depending on their size. |
Drop the dumplings into a kettle of boiling [[water]] or into boiling stock if you have some left from the liquid the [[Beef]] was boiled in. Cover and elt cook 15 minutes. |
Drop the dumplings into a kettle of boiling [[water]] or into boiling stock if you have some left from the liquid the [[Beef]] was boiled in. Cover and elt cook 15 minutes. |
||
Brown the bread crumbs in the melted [[butter]]. Pour the buttered crumbs over the dumplings. |
Brown the bread crumbs in the melted [[butter]]. Pour the buttered crumbs over the dumplings. |
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[[category:Beef Recipes]] |
[[category:Beef Recipes]] |
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[[category:salt Recipes]] |
[[category:salt Recipes]] |
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+ | [[category:egg Recipes]] |
Revision as of 11:22, 12 June 2006
Description
Serves 6
Ingredients
- 1 Onion
- 1 carrot
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4½ pounds boiling Beef
- 1½ tablespoons flour
- 1 cup sour cream
- 1 tablespoon fresh horseradish
- 1 teaspoon vinegar
- salt
- pepper
- 4 large potatoes
- 1 teaspoon salt
- 2 eggs -- beaten
- ½ cup flour -- sifted
- ½ cup dry bread crumbs
- ½ cup melted butter
Directions
Slice Onion and carrot. With other ingredients except the flour, place with the boiling Beef in a kettle with enough water to cover. Let simmer 4 hours on top of the stove until tender. Remove fat from top of broth when cooled. Add flour to fat to make a smooth paste. Add 1 cup of the broth from the pan and cook, stirring, until thick. This is to be served as gravy for plain boiled potatoes. Slice the boiled Beef and serve with: HORSERADISH SAUCE Mix all ingredients together, chill, and serve cold over cooled Beef. For an unusual mixture of hot and cold, accompany the Beef with: Potato DUMPLINGS Cook potatoes in their jackets until done. Peel and put them through a ricer, or mash them, while hot. salt and let cool. Add eggs and mix well. Add the flour and wark with the fingers until dough is smooth. If too moist, add a little more flour to make it firm enough to form a dozen or more dumplings, depending on their size. Drop the dumplings into a kettle of boiling water or into boiling stock if you have some left from the liquid the Beef was boiled in. Cover and elt cook 15 minutes. Brown the bread crumbs in the melted butter. Pour the buttered crumbs over the dumplings.