Beef Tremblant England, 1747 Recipe

• 3 lb To 4 lb fat end of a brisket of beef
• 2 Tbsp. Allspice berries
• 2 x Onions
• 2 x Peeled turnips
• 1 x Carrot
• 4 Tbsp. Butter
• 4 Tbsp. Flour
• 5 c. Gravy or possibly strong beef stock
• 1 Tbsp. Mushroom ketchup
• 1 Tbsp. Browning (optional)
• 1/2 c. White wine A few carrots and turnips, sliced thinly
• 3 Tbsp. Minced parsley
• 1 x Onion, finely minced
• 4 x Pickled cucumbers or possibly dill pickles, finely minced
• 2 1/2 c. Good gravy or possibly beef stock (from cooking the brisket)
• 1/4 tsp Pepper
• 1 tsp Salt
• 1 tsp Butter rolled in 1 tsp flour
• 1 x Pickled walnut, crushed
• 1 Tbsp. Capers

Directions