10 lbs. Thick Brisket of Beef, Corned or Fresh--1s. 6d.
1 fagot of Herbs
1 stalk Celery--1/2d.
1 Onion
2 Carrots
1 Turnip
40 Peppercorns--1 1/2d.
Total Cost--1s. 8d.
Time--Four Hours
Bind the beef with tapes to keep it a good shape. If it is corned, put
it on in cold water; if fresh, in hot stock or water, and bring to the
boil, then skim carefully and put in the vegetables and peppercorns.
Simmer very gently indeed for four hours, then take it up. Take off the
tapes, slip out the bones, and put it into a dish; place a piece of
board on the top and some heavy weights and leave till the next day,
then turn out and serve with a salad. If fresh meat is used for this
dish the liquor may be used for soup, or the bones may be put back
when
removed from the meat and boiled without the lid very quickly for an
hour. Then strain off and stand away till the next day; it should then
be in a strong jelly. This may be cut into blocks and put round the
meat.
Source:
The Art of Living in Australia
