Braised Beef

Ingredients

• Lard 4 pounds of beef
• season it with salt
• pepper
• allspice
• chopped onion
• in 2 ounces of butter
• add i pint of consomme
• i cup toma- toes
• 2 onions
• i carrot
• i turnip
• some parsley

Method

1. 1

   Lard and season the beef, fry in butter, then add consomme, tomatoes, onions, carrot, turnip, and parsley.

2. 2

   Cook covered for 3 hours, then strain and thicken the broth with flour to serve around the meat.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 39. The excerpt below is the record exactly as published.

BRAISED BEEF, en daube. (Marseilles.) Lard closely 6 pounds of beef, and soak over- night in enough mild^ vinegar to cover it. Drain jii With a Saucepan over the Sea it; brown it on both sides in a casserole or deep pan, with a little suet and some flour. Add i)4 quarts of boiling water, 2 bayleaves, 6 cloves, 6 allspice, some parsley, 2 carrots, i turnip, and i onion, sliced, salt, and pepper. Cover closely, and cook slowly for 4 hours, turning the meat several times. Take it out of the broth, and put in a mould of proper size; lay a weight on top and let it cool. Clarify the broth, add sufficient gelatine to make a jelly, and pour around the meat in the mould. When firm, turn out and serve cold, in slices. BRAISED BEEF. (English recipe.) Lard 4 pounds of beef, from the rump ; season it with salt, pepper, allspice, and chopped onion. Tie it neatly, and fry it in 2 ounces of butter or soup fat (the skimming of stock), then pour off the grease and add i pint of consomme, i cup toma- toes, a spoonful of sherry, 2 onions, i carrot

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