2 1b of round of beef;
Remove all superfluous fat and gristle and cut the meat into small squares. Melt the dripping in a frying-pan, put in the meat and brown all over,
stirring the whole time. Cut the carrots and turnips into shreds, but leave the onions whole. Scrub and shred the celery finely.
Grease the bottom of a fireproof casserole with a little fat, put in a layer of the vegetables and the herbs, and place the meat on the top,
and cover with more of the vegetables. Put in the stock (hot), cover with greased paper, then with the lid of the casserole,
and cook in the oven until the meat is tender - about 2 hours. Remove the herbs, taste the gravy and see if it requires more seasoning,
then pin a napkin round the casserole. Note. - this meat can be cooked whole in the casserole in this manner, but is easier to serve when
cut into pieces before hand. For 5 or 6 persons. Time - 2 hours.
CASSEROLE OF BEEF.
3 turnips;
1 bunch of herbs;
1 dozen spring onions;
½ head of celery;
Salt, pepper;
4 carrots;
1 pint of stock;
1 oz of dripping.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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