The OCC team substituted pot roast for the brisket, to great success. The addition of root vegetables meant a great deal of chopping, but the result made us all glad for the students’ efforts!
To stew a Rump, or the fat end of a Brisket of Beef in the French Fashion
Take a rump of beef, boil it & scum it clean, in a stewing pan or broad mouthed pipkin, cover it meat with your knife to let out the gravy, then put in some claret-wine, and half a dozen of slic’t onions;May’s recipe in the OCC test kitchen.having boiled, an hour after put in some capers, or a handful of broom-buds, and half a dozen of cabbidge-lettice being first parboil’d in fair water, and quartered, two or three spoonfuls of wine vinegar, as much verjuyce, and let it stew till it be tender; then serve it on sippets of French bread, and dish it on those sippets; blow the fat clean off the broth, scum it, and stick it with fryed bread.