Beef a la Braise

Ingredients

• two or three ribs of beef
• pretty large pieces of bacon
• season with spices
• sweet herbs
• parsley
• young onions
• a small quantity of mushrooms
• truffles, shredded very small

Method

1. 1

   Cut away the fleshy part next to the chine and remove all the fat.

2. 2

   Lard it with bacon, season with spices, herbs, parsley, onions, mushrooms, and truffles.

3. 3

   Tie it into a neat form and place in a stew-pan lined with bacon.

4. 4

   Layer with beef, season, cover with broth, and cook with heat on top and bottom until stewed.

5. 5

   Serve with a ragout of sweetbreads, livers, mushrooms, truffles, asparagus, and artichokes.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 169. The excerpt below is the record exactly as published.

Beef a la Braise. Take two or three ribs of beef, cut away only the fleshy part that is next the chine, and remove all the lat ; lard u 306 TEE THOEOUGH GOOD COOK. 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

Cook this with the app: pantry check, scaling, and the assistant.