The following recipe for Brisket With Onion Sauce is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
- 3 pounds beef brisket
- Soup Greens
- 1 egg
- 1/2 cup green onions
- 2 tablespoons fat
- 2 tablespoons flour
- 1/2 cups beef stock
- 1 tablespoon minced parsley
- Wipe the meat with a damp cloth.
- Tie it into a compact shape with strips of cloth.
- Place ii in a deep kettle with boiling water (or part of the stock, if possibie.)
- Add a-bunch of soup greens, several cloves, and peppercorns.
- Simmer until the meat is tender, add salt when partly cooked.
- Take the meat from the liquid.
- Remove the cloth, and place meat in a shallow baking-dish.
- Beat one egg and spread over the beef.
- Sprinkle with coarse crumbs and brown under a flame or in a hot oven.
Serve with onion sauce, made as follows: Cut up the onions and brown them in the fat. make a brown sauce of the fat, flour, and stock.
Add the parsley and serve.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!