it witli pretty large pieces of bacon ; season with spices,
sweet herbs, parsley, young onions, a small quantity of
mushrooms, and truffles, shredded very small✪ Beef a la Braise. Then tie it
into a neat form with packthread and put it into a stew-
pan, having previously lined the bottom of the pan with
thin slices of fat bacon : over these lay slices of lean
beef about an inch thick ; beat them Avell, and season
with spice, sweet herbs, onions, l)aydeaves, salt, and pepper.
In putting in your beef, lay the fleshy side downwards,
that it may the better take the relish of the seasoning ;
season the upper part as you did the lower, and lay over
it slices of beef, and over them slices of bacon, as 3'ou did
at the bottom ; mask the Avholo Avith broth, then cover
the stew-pan and close it well all round ; put fire on the
cover of the stew-pan as well as underneath. When the
beef is sutHciently stewed, take it up and let it drain a little :
then lay it in a dish and pour upon it a ragout made thus : —
Take veal sweetbreads, livers of capons, mushrooms, truffles,
tops of asparagus and bottoms of artichokes ; " toss " these
with some melted bacon, moisten them with good grav}',
and thicken Avith a cullis made of veal and ham.
57. Fillet of Beef a I'Intendante.
Make a forcemeat Avith foAvls' livers, grated bacon, a little
butter, parsle}', shallots, nmshrooms, three 3'olks of eggs,
and fine spices. Cut a fillet of beef into two, and flatten
it Avith the cleaver ; lard it through Avith middhng slices ;
then lay the forcemeat upon it, tie it in a cloth, and boil it
in broth, a glass of Avhite Avine, and a faggot of SAveet herbs.
When done, serA'e it Avith a ragout of sweetbreads, or truffles.
EXriiEMETS. 307
58. Stewed Beef.
Stew ill live quarts of water the middle part of a brisket
of beef, weighing ten pounds ; add two onions stuck with
two cloves, one head of celery, one large carrot, two turnips
cut small, a handful of sorrel leaves, half an ounce of black
pepper, and some salt✪ Stewed Beef. Stew gently for six hours. Make
a strong gravy with carrots and turnips, the turnips to be
scraped and fried of a brown colour in butter ; add pepper,
salt, and a little cayenne ; thicken it with flour and butter
and pour it over the beef, with the carrots and turnips.
59. Beef Bouilli.
Put on three pounds of a leg or shin of beef in three
quarts of water ; when it boils, skim well ; add hah" a table-
spoonful of whole pepper, one and a half large red onion,
and half a carrot✪ Beef Bouilli ; let simmer for three or three and a half
hours; when the meat is tender, cut off a piece of it and
lay it aside. Wash and thoroughly clean an ox-foot ; blanch
it in cold Avater for six hours, and boil it in fresh water about
two and a half hours. The next day, take off the fat from
the strained soup, boil the soup, and add the piece of beef,
and the gristles of the ox-foot cut small, and let all boil
together for a few minutes. Serve with dry toast cut into
dice.
60. Gratin of Boiled Beef.
Take a little butter, or fat — if of poultry the better ;
rub it on the inside of a baking disk, and sprinkle with
bread raspings ; lay around the dish slices of boiled beef,
cut very thin ; strew over them finely chopped parsley and
pieces of butter; pour in some broth✪ Gratin of Boiled Beef, and bake the whole
gently in a Dutch oven.
" u 2
308 THE THOEOUGH GOOD COOK.
Page 170 · 5 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
it witli pretty large pieces of bacon ; season with spices, sweet herbs, parsley, young onions, a small quantity of mushrooms, and truffles, shredded very small. Then tie it into a neat form with packthread and put it into a stewpan, having previously lined the bottom of the pan with thin slices of fat bacon : over these lay slices of lean beef about an inch thick ; beat them well, and season with spice, sweet herbs, onions, baydeaves, salt, and pepper. In putting in your beef, lay the fleshy side downwards, that it may the better take the relish of the seasoning ; season the upper part as you did the lower, and lay over it slices of beef, and over them slices of bacon, as 3'ou did at the bottom ; mask the Avholo with broth, then cover the stew-pan and close it well all round ; put fire on the cover of the stew-pan as well as underneath. When the beef is sutHciently stewed, take it up and let it drain a little : then lay it in a dish and pour upon it a ragout made thus : — Take veal sweetbreads, livers of capons, mushrooms, truffles, tops of asparagus and bottoms of artichokes ; toss these with some melted bacon, moisten them with good gravy, and thicken Avith a cullis made of veal and ham.
57. Fillet of Beef a I'Intendante.
Make a forcemeat with fowls' livers, grated bacon, a little butter, parsley, shallots, mushrooms, three yolks of eggs, and fine spices. Cut a fillet of beef into two, and flatten it Avith the cleaver ; lard it through with middling slices ; then lay the forcemeat upon it, tie it in a cloth, and boil it in broth, a glass of white wine, and a faggot of SAveet herbs. When done, serve it Avith a ragout of sweetbreads, or truffles.
ENTREMETS. 307
58. Stewed Beef.
Stew ill live quarts of water the middle part of a brisket of beef, weighing ten pounds ; add two onions stuck with two cloves, one head of celery, one large carrot, two turnips cut small, a handful of sorrel leaves, half an ounce of black pepper, and some salt. Stew gently for six hours. Make a strong gravy with carrots and turnips, the turnips to be scraped and fried of a brown colour in butter ; add pepper, salt, and a little cayenne ; thicken it with flour and butter and pour it over the beef, with the carrots and turnips.
59. Beef Bouilli.
Put on three pounds of a leg or shin of beef in three quarts of water ; when it boils, skim well ; add hah" a tablespoonful of whole pepper, one and a half large red onion, and half a carrot ; let simmer for three or three and a half hours; when the meat is tender, cut off a piece of it and lay it aside. Wash and thoroughly clean an ox-foot ; blanch it in cold water for six hours, and boil it in fresh water about two and a half hours. The next day, take off the fat from the strained soup, boil the soup, and add the piece of beef, and the gristles of the ox-foot cut small, and let all boil together for a few minutes. Serve with dry toast cut into dice.
60. Gratin of Boiled Beef.
Take a little butter, or fat — if of poultry the better ; rub it on the inside of a baking dish, and sprinkle with bread raspings ; lay around the dish slices of boiled beef, cut very thin ; strew over them finely chopped parsley and pieces of butter; pour in some broth, and bake the whole gently in a Dutch oven. " u 2
Records on this page
Beef a la BraiseFillet of Beef a l'IntendanteStewed BeefBeef BouilliGratin of Boiled Beef