Beef Ragout a la Ericsson Hammond

Ingredients

• Select rump of beef
• pepper
• salt
• bay leaves
• onions
• large pieces of carrot
• one tablespoon butter
• one tablespoon flour
• color with kitchen bouquet

Method

1. 1

   Cut beef into large dices and cook in hot water with pepper, salt, bay leaves, onions, and carrots for 1 to 2 hours.

2. 2

   Prepare vegetables separately.

3. 3

   Make a sauce with butter and flour, add beef and simmer for 30 minutes.

4. 4

   Serve with vegetables and garnish with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 205. The excerpt below is the record exactly as published.

color with kitchen bouquet and some beef extract; let simmer for a few minutes, then skim well and strain; add the onions that have been cooked before. Pour the brown sauce and onions all around the roast on a hot platter, the meat side up and the fat around, and garnish with parsley. Serve as a joint for dinner with potatoes and green vegetables. THE SWEDISH, FRENCH Braised Beef (Bee uf braise) a la Godard Take a nice piece from the porterhouse roast; remove the fillet which can be used as entree, luncheon dish, fillet mignon, Fillet a la Champignon, etc. Then remove the bone; roll and tie; put in a pan with some onions, pepper, salt, water, and some slices of bacon right over the beef; braise in oven — time according to size of the beef; it must be cooked nice and rare like roast beef. When done, put on a hot platter; make a sauce from the pan, after the fat has been removed, by adding one tablespoon flour and the juice from the mushrooms. In the meantime, take one pound of mush¬ rooms; peel and wash; cook in water, sherry, pepper, and salt with one pair sweetbreads; cut sweetbreads in thin slices, and put all around the platter; then add the mushrooms to the gravy; color with kitchen bouquet and flavor with sherry (it should be clear, and golden brown); put the sauce all around with mushrooms in between the slices of sweetbread; garnish with parsley. Serve as a joint for luncheon or dinner. Porterhouse Roast ( Chateaubriand ) a la Macedoine Take a nice piece from the porterhouse roast; remove the fillet and cut the bone down, so that it will stand on a pan nice and steady; sprinkle with pepper and salt; put in a pan with a little water, some onions, and carrots; roast, according to size of the beef, in a hot oven — a 6- to 7-pound roast about one to one and half hours. When done, put on a platter, garnish with macedoine vegetables all around in the brown sauce made by skimming the fat from the pan; add half cup hot stock; flavor with beef ex¬ tract; color with kitchen bouquet; strain it and pour it all around the platter. Serve as a joint for dinner. N. B. — Beef roasted in this way is named according to what it is garnished with. If garnished with macedoine vegetables it is called Filet de Bceuf a la Macedoine; if with peas, Filet de Bceuf aux Petits Pois. Beef {Bceuf) a la Printaniere Is a roast of beef [see recipe: Porterhouse Roast a la Macedoine] garnished around with different kinds of young vegetables cut in small marbles and served with a brown sauce all around on the platter. Beef {Bceuf) a la Milanaise Is a roast [see recipe: Porterhouse Roast a la Macedoine] served with creamed mushrooms. AMERICAN COOK BOOK 141 Beef {Bceuf) a la St. Florentin Is a roast — roasted with onions, carrots, pepper, and salt — served nice and rare with Robert sauce. Fillet of Beef {Filet de Bceuf) a la Lydie Matilde Select a nice large fillet; lard with fat bacon, let soak for about two hours in Rhine wine, carrots, onions; put all in a roasting pan; braise for about thirty minutes, basting it again and again. When ready, dish up on a warm platter with poivrade sauce and small onions around; garnish with parsley. Serve as a joint for luncheon or dinner. Cold Fillet of Beef with Tomato a la Lydie Matilde Filet de Bceuf froid, aux Tomates, a la Lydie Matilde Roast fillet in the same way as Fillet of Beef a la Lydie Matilde; leave to get cold. When cold, glaze with a nice brown aspic, then carve in thin slices, arrange on a platter, one piece resting on top of the other. Serve all around cold tomato sauce and currant jelly at the side as an entree or cold dish. Beef Ragout {Ragout de Bceuf ) a la Ericsson Hammond Select rump of beef; cut in large dices; put in hot water with pepper, salt, bay leaves, onions, and large pieces of carrot; cook from one to two hours. In the meantime (while meat is cooking), cut in nice pieces some carrots, onions, and cut string beans in thin slices across; cook nice and green. When the vegetables and meat are done, take one tablespoon butter

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