Chapter XV · Relevés and Entrées · No. 1165
1165—Salt Beef
The pieces of beef chiefly selected for salting are brisket, silver side, and round of beef, and these are always boiled for a more or less lengthy period, according to their size.
To the cooking-liquor is added a copious garnish of carrots and turnips. These are served with the meat, together with a sauceboat of cooking-liquor and a suet dumpling, prepared as follows:—
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1165, p. 386. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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