Beef (a la Braise)

Ingredients

• a rump of beef
• a pint of vinegar
• a pint of port wine
• a tea-spoonful of salad-oil
• an onion minced very fine
• a little garlic
• thyme
• parsley
• pepper
• salt
• small pieces of ham or bacon

Method

1. 1

   Hang a rump of beef for five or six days; remove the bone, and lard it freely with small pieces of ham or bacon rolled in a seasoning composed of minced onion, garlic, thyme, parsley, pepper, and salt.

2. 2

   Add a pint of vinegar, a pint of port wine, and a teaspoonful of salad oil to the remaining seasoning.

3. 3

   Steep the beef in this mixture for one night.

4. 4

   Before cooking, wrap it in paper and roast it on a cradle spit, basting it well while cooking.

5. 5

   Serve with brown gravy thickened and garnish with scraped horse-radish and boiled carrots.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 207. The excerpt below is the record exactly as published.

Beef (a la Braise). — Hang a rump of beef for hve or six days ; remove the bone, and lard it freely with small pieces of ham or bacon, rolled in a seasoning comjDosed of an onion minced very fine, a little garlic, thyme, parsley, peppei-, and salt. After the ham or bacon has been rolled in the seasoning, add to what is left of the latter a pint of vinegar, a pint of port wine, and a tea-spoonful of salad-oil. yteep the beef in this mixture for one night. Before cooking, wrap it in paper, and roast it on a cradle spit, basting it well all the time it is before the fii-e. Serve with brovvoi gravy thickened, and garnish with horse-radish scraped, and boiled carrots. Some cooks also add a little lemon- juice, and slices of pickled cucumber. Probable cost of beef, lid. to Is. per pound. Beef (a I'Ecarlate). — Prepare a pickle ac- cording to the following instructions: — Take a small quantity of sweet herbs, crushed juniper- berries, basil, pepper

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