Boiled beef with horse-radish sauce from The Good Housekeeping Cook Book (page 184) by Dorothy B. Marsh

  • beef brisket
  • celery
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Requires four hours to simmer. Can substitute canned consommé or bouillon cubes for stock, and heavy cream for light cream.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Boiled new potatoes; Caper sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires four hours to simmer. Can substitute canned consommé or bouillon cubes for stock, and heavy cream for light cream.

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