Brisket of Beef with Celery Sauce

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 lbs. brisket of beef
  • 1 large celery root
  • Salt and pepper to taste
  • 1 cup White Sauce


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 pieces.

Make a White Sauce, add the celery, boil 5 minutes, add the sliced meat, cook a few minutes longer and serve hot.