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
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
This Recipe for Aunt Marg's Pressed Beef is one of thousands in the Recipes-to-go Beef Cookbook.
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
If you enjoy this Aunt Marg's Pressed Beef Recipe - you should enjoy the recipe collections you can find on the websites below:
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
This is a recipe for Aunt Marg's Pressed Beef from the recipe cookbook of Recipes-to-go (Beef)
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Herb Tip |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
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