Brisket of Beef with Celery Sauce from The Settlement Cook Book by Lizzie Black Kander
Season the meat, let stand several hours, cover with boiling water and cook until well done, then slice. Scrub the celery root, cook in boiling, salted water until tender, peel and cut in one inch ...
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Cooking tools:
- Stockpot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Vegetable brush
- Whisk
- Measuring cup
- Wooden spoon
- Serving platter
Ingredients
- Salt
- pepper
- 1 cup White Sauce
- 2 lbs. brisket of beef
- 1 large celery root
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