One aspect of the Arthurian legend that is greatly over looked is Arthur’s ability to cook. Being a great chef requires a great leader and Arthur was certainly that. Through rumors and rhymes such as the one one above. We are able to deduce what it would have been like in Arthur’s kitchen. Children will learn, Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. (Chuck, Brisket, Shank, Rib, Short Plate, Loin, Flank, Round) And that braising is to brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid. Ideal method of cooking tougher cuts of meat. Dumplings and doughnuts.
Brisket and Dumplings
3 lb Beef brisket
1 onion; sliced
1 quart beef stock
1 1/2 qt Sauerkraut
Salt and pepper; to taste
Brown the brisket and onion in a dutch oven. Add the beef stock and saurkraut and cook on low heat until the brisket is tender..
Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve immediately.
3 cups all-purpose flour
1 1/2 tsp salt
1 cup milk
1. In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough.
2. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like.
What about the Bellington buns? Bellington buns are Jelly Doughnuts. Here is the recipe too.
2 tbs white vinegar
3/8 cup milk
2 tbs shortening
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 quart oil for deep frying
1/2 cup confectioners’ sugar for dusting
Jelly of your choice
1. Stir the vinegar into the milk, and let stand for a few minutes until thick. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
2. Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners’ sugar while they are still warm, and serve immediately.
3. Fill your pastry bag, squeeze bottle, or syringe with jelly. Poke a hole in the side of each doughnut and squeeze to fill. Sprinkle with powdered sugar and serve warm.