2 lb Beef (inexpensive cut)
1 Meaty soup bone
1 Onion, peeled & quartered
1 Carrot, quartered
1 Bay leaf
1 tsp Salt
A Recipe for
Aunt Marg's Pressed Beef
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Food Tip |
Do vegetarians eat animal crackers? |
| Author Unknown |
This Recipe for Aunt Marg's Pressed Beef is one of thousands in the Recipes-to-go Beef Cookbook.
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
If you enjoy this Aunt Marg's Pressed Beef Recipe - you should enjoy the recipe collections you can find on the websites below:
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Food Tip |
This is a recipe for Aunt Marg's Pressed Beef from the recipe cookbook of Recipes-to-go (Beef)
There is no such thing as a little garlic. |
| A. Baer |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
There is no such thing as a little garlic. |
| A. Baer |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
The author writes: "Spread on hot buttered toast, this protein-rich
appetizers/index0001.html">snack is ideal for chilled skiers or skaters. Blade steaks, blade
roast, cross rib roast and stewing beef are all suitable cuts."
Place beef (bones, fat and all) into a large, heavy stockpot with the
soup bone, onion, carrot, bay leaf and salt. Cover with cold water
and bring to the boil, uncovered. Skim off any foam and cook two
hours or more (until beef falls off the bone). Cover pot; let stand
in a cool place overnight to solidify fat. Next day, skim off and
discard fat, along with carrots, onions and bay leaf. Remove meat
from bones and discard bones. Shred beef with a knife. Return
shredded meat to stock in the pot; place over high heat. Add
pickling spices (tied in bag) and let come to a boil. Add consomme.
Once stock is boiling, add gelatin. Stir and let simmer another 1
minute.
Spoon stock plus beef into a large mold or ceramic bowl (or two
smaller ones) and let sit in refrigerator, several hours or overnight.
Good with hot mustard, salt and pepper. Keeps well, refrigerated, 1
week.
Yield: 6 to 8 servings.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 14. ISBN 0-88862-788-2.
Posted by Cathy Harned.
Serves: 6
Aunt Marg's Pressed Beef Recipe brought to you by Recipes To-Go