Braised Beef à la Jardinière

Ingredients

• a nice rump piece of beef of 6 pounds
• 1 tablespoonful salt
• ½ tablespoonful pepper
• a small shank of veal cut into small pieces
• 2 large onions cut into slices
• 1 carrot
• 1 leek
• a bouquet
• 1 pint of the strained broth
• 1 ounce butter
• 1½ tablespoonful flour

Method

1. 1

   Season and tie the beef.

2. 2

   Cook with veal, vegetables, and water for 3-4 hours.

3. 3

   Roast the meat with broth for 20 minutes.

4. 4

   Prepare a sauce with broth and serve with vegetables.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 156. The excerpt below is the record exactly as published.

1 ounce butter in a small saucepan, add 1 fine-chopped onion, a little fine-chopped carrot, cook 6 minutes ; add 1 tablespoon- ful flour, stir a few minutes; add the reduced broth, y^ cupful mushroom liquor, Y4 teaspoonf ul pepper, and boil 10 minutes ; then strain, add the gravy from the meat (if too thin, reduce the sauce by boiling). When ready to serve, pour a little of the sauce over the meat, arrange on a hot dish, and garnish with young cooked vegetables in season. Braised Beef h la Jardinidre. — Procure a nice rump piece of beef of 6 pounds, remove the bone ; season with 1 tablespoonf ul 234 MEATS. salt, Ys tablespoonf al pepper, roll the meat up and tie it with 3 strings. Gat the bones into small pieces, place them in a saucepan large enough to receive the meat ; add a small shank of veal cut into small pieces, 2 large onions cut into slices, 1 carrot, 1 leek, and a bouquet ; lay the meat on top of this, cover with cold water, place the saucepan over the fire ; as soon as it boils cover the meat with a piece of buttered paper, put on the lid, draw the saucepan to side of stove, and let boil slowly from 3 to 4 hours. (One may ascertain if done by sticking a larding needle into the meat ; if penetrating easily it is done, if not the boiling must be continued. The one-week-old meat of a young animal generally cooks well done in 30 minutes for each pound; but the meat of an old animal and fresh meat needs longer cooking.) When done, take the meat out, remove the strings, lay in a roasting pan with 1 pint of the strained broth ; set it in a hot oven and roast 20 minutes, basting frequently ; strain the re- maining broth, remove all the fat, return the broth to the fire in a saucepan, and reduce it by boiling to ly^ pint. Melt 1 ounce batter in a saucepan, add ly^ tablespoonf ul fiour, stir for a few miuates; add the strained broth, also the gravy from the meat in oven, cook 10 minutes ; add a small piece of butter and y, teaspoonful beef extract, pour a little of the sauce over the meat. Dress on a hot dish, garnish with 1 pint of boiled cauliflower roses, 1 pint cooked carrot balls, 1 pint stewed green peas, Ys pint of boiled asparagus tops, and 1 pint small potato balls. Each vegetable is to be cooked separately, the cauliflower, the asparagus, and potatoes in salted water, the peas and carrots in water with a little sugar ; when the vegetables are done, drain them, add to each one y^ tablespoonful butter, to the peas and carrots a little salt ; toss them up for a few minutes over the fire, then lay in clusters around the meat, and serve with the sauce. Any other vegetables in season may be used in place of the above named. Braised Beef ft la Brussel. — Choose a piece of beef from the middle sirloin weighing from 6 to 8 pounds, remove the bone and fat, then cut some larding pork into long, finger-thick strips, BBBF. 235 cbop 1 onion very fine, mix it with 1 tablespoonful s&lt

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