A guide to modern cookery

All garnishes given for ‘‘ Filet de Boeuf’’ may be served with sirloin; but, as a rule, the bulkiest, such as the ‘‘ Richelieu,’’ the ‘‘ Provencale,’’ the ‘‘ Godard,’’ &c., are selected. The accompanying sauce is that indicated for the above garnishes. 1142—PORTERHOUSE-STEAK (Grill) Porterhouse-steak is a slice from the sirloin of beef, which may be more or less thick. It is cleared of the flank and of the bones of the chine, and it is always grilled. It may be served with any of the various garnishes and sauces suited to grills; but it is more often served plain. © 1143—UPPER FILLET AND RIBS OF BEEF (Relevé) The upper fillet is that part of beef which lies between the top of the haunch and the floating ribs, alongside of the chine. It may be treated like the fillet, and all the garnishes suited to the latter may also be applied here. If the piece is to be braised, it should be completely boned; if intended for roasting, it is best to retain the bones. In the latter case, the large ligament should be cut at various points with the view of preventing distortion, while the bones constituting the spinous process should be broken close to the point where they join the body of the vertebre, that they may be easily removed when the meat is being carved. The upper fillet, especially when it is of good quality, is best roasted. Ribs of beef may likewise be braised or roasted. In either case, the meat should be properly trimmed and cleared of all the bones of the spinous process. This piece should only be used after having been well hung, in order that it may be as tender as possible. 1144—GRILLED SIRLOIN STEAKS AND RIBS OF BEEF The sirloin steak may be cut either from the upper fillet or the ribs of beef, i.e., between two rib-bones. In order that its cooking may be regular, it should not weigh more than from two to three Ibs. Ribs of beef may also be grilled, provided they be sufficiently tender. They may be braised, too, and in this case they are served with any of the various garnishes given under Fillet of Beef. 1145—PIECE DE BCEUF BRAISEE (Relevé) The piece of beef called rump is the one preferred for boiling and braising. Whatever be the use for which the meat is intended, the weight of the pieces should not be more than six or eight Ibs. at the most, and they should be cut in the length rather than in the thickness, that the cooking process may be facilitated. All the garnishes of braised sirloin of beef are suited to braised pieces of beef. Boiled beef is generally accompanied by the vegetables used in its cooking-process, by purées, green or dry vegetables, pastes, macaroni, &c., &c. 1146—PIECE DE BCEUF A LA BOURGUIGNONNE Lard the piece of beef, and marinade it for three hours in brandy and red wine. Braise it after the manner described under No. 247; moisten first with the wine of the marinade, and, when the latter is reduced, with some veal gravy and onehalf pint of Espagnole sauce per quart of liquid, taking care that the whole moistening reaches the top of the piece of meat. Add a faggot and some mushroom parings; set to boil, and cook gently in the oven. When the meat is two-thirds cooked, transfer it to another saucepan, and surround it with mushrooms cut into two or four, according to their size, and tossed in butter; breast of bacon, out into dice, blanched and tossed in butter, and some small onions half-glazed with butter. Strain the sauce through a sieve over the piece of beef and its garnish, and complete the cooking gently. A few minutes before serving, put the meat on a dish and glaze it in the oven. Transfer the meat to the dish intended for the table; quickly reduce the sauce if necessary, and pour it over the piece of beef and the garnish. 1147—PIECE DE BCEUF A LA CUILLER