Brisket of Beef Baked

Bone a brisket of beef, and make holes in it with a sharp knife about an inch apart, fill them alternately with fat bacon, parsley and oysters, all chopped small and seasoned with pounded cloves and nutmeg, pepper and salt, dredge it well with flour, lay it in a pan with a pint of red wine and a large spoonful of lemon pickle; bake it three hours, take the fat from the gravy and strain it; serve it up garnished with green pickles.

Original Recipe

Bone a brisket of beef, and make holes in it with a sharp knife about an inch apart, fill them alternately with fat bacon, parsley and oysters, all chopped small and seasoned with pounded cloves and nutmeg, pepper and salt, dredge it well with flour, lay it in a pan with a pint of red wine and a large spoonful of lemon pickle; bake it three hours, take the fat from the gravy and strain it; serve it up garnished with green pickles.

Ingredients

grocery
  • fat bacon, chopped
  • parsley, chopped
  • oysters, chopped
  • cloves, pounded
  • nutmeg, pounded
  • pepper
  • salt
  • for dredging flour
  • for garnish green pickles

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Required Gear

skillet
Baking pan
restaurant
Sharp knife for larding For making holes in the meat
kitchen
Fine strainer For straining gravy

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receipt_long

Instructions

  1. 1

    Bone a brisket of beef, and make holes in it with a sharp knife about an inch apart, fill them alternately with fat bacon, parsley and oysters, all chopped small and seasoned with pounded cloves and nutmeg, pepper and salt, dredge it well with flour, lay it in a pan with a pint of red wine and a large spoonful of lemon pickle; bake it three hours, take the fat from the gravy and strain it; serve it up garnished with green pickles.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)