MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boiled Beef, Hanover Style with Tuna Mayonnaise
 Categories: German, Beef, Sauces, Tuna
      Yield: 8 Servings

      4 lb Beef plate
           Water; boiling
      1    Carrot; diced
      1 sm Onion; diced
      2 ts Salt
      4    Peppercorns
      4    Cloves
     16 sm Boiled onions
      2    Pickles; sliced
      2    Eggs; hard-cooked
           Tuna Mayonnaise:
      7 oz Can tuna fish
      1    Egg yolk
      2 c  Olive oil
      2 tb Capers
           Caper vinegar
           Stock from boiled beef

  Wipe meat with damp cloth. Place in pot; cover with boiling water.
  Add carrot, onion, salt, peppercorns, and cloves. Bring to a boil,
  then lower heat, cover kettle, and simmer about 3 hours. Skim top
  occasionally.

  When beef is done, remove it and slice. Garnish with cooked
  onions, pickles, and hard-cooked eggs. Pour over it a special
  sauce made as follows:

  Flake the tuna fish and press through sieve. In a bowl beat egg
  yolk with olive oil, gradually adding fish to make a thick tuna
  mayonnaise. Add capers with a very little caper vinegar. To thin
  the sauce to gravy consistency, add a little stock from kettle to
  which the beef boiled.

  Boiled Beef is served with Between the Acts or Home Fried Potatoes
  (both fried potato dishes. MR).

  Variations: Potatoes are diced, cooked in boiling beef stock (last
  30 minutes) for Rinderbrust, Meerettig Sauce, Bruhkartoffel.

  When vegetables are omitted and noodles are cooked in the pot with
  the beef, the dish is called Rinderbrust mit Nudeln im Topf.

  Typed by Manny Rothstein, 10/16/99

  Luchow's German Cookbook by Jan Mitchell, 1952.
  Book courtesy of Michael Loo.

  From: Manny Rothstein
  Date: 20 Oct 99

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