Beef Tremblant England, 1747 Recipe

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

1. Tie up the brisket with strong thread or possibly string.
2. Cover it well with water in a braising-pan and bring it to the boil.
3. Skim.
4. Salt the water and add in the spice and vegetables.
5. Simmer till tender, for about three hrs.
6. Remove the meat.
7. To make the sauce (1), first heat the butter in a saucepan, then add in the flour, cook a little and stir till smooth.
8. Slowly stir in the gravy, ketchup, browning, wine and sliced vegetables; bring to the boil and simmer till the vegetables are tender.
9. Season with pepper and salt.
10. Skim the fat from the surface and serve the brisket in the sauce.
11. Serve with pickles.
12. For a sharper sauce (2), put the parsley, onion and cucumbers into the gravy, season, bring to the boil, and then simmer.
13. Add in the butter rolled in flour to thicken the sauce, then the pickled walnut and the capers.
14. Simmer for 10 min and then pour over the beef.
15. _Seven Centuries of English Cooking_ Compiled and updated by Maxime

beef, berries, onions, carrot, butter, flour, gravy, mushroom ketchup, browning, white wine, parsley, onion, cucumbers, gravy, pepper, salt, butter, pickled walnut, capers

Taken from cookeatshare.com/recipes/beef-tremblant-england-1747-82652 (may not work)