Braised Beef a la Morlaisienne

Ingredients

• a rump-piece of beef weighing three pounds
• four large pieces of salt pork
• a pinch of chopped parsley
• a crushed garlic
• one sliced onion
• the round slices of one carrot
• one sprig of thyme
• a bay-leaf
• half a pint of white broth
• half a pint of Espagnole sauce
• a pinch of salt
• half a pinch of pepper

Method

1. 1

   Lard the beef, season, and brown it in a saucepan.

2. 2

   Add broth and sauce, then cook for one hour.

3. 3

   Serve garnished with stuffed cabbages and strained gravy.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 166. The excerpt below is the record exactly as published.

Braised Beef k la Morlaisienne.— Procure a rump-piece of beef weighing three pounds, lard it with four large pieces of salt pork, season- ed with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces of salt pork or fat at the bottom, add one sliced onion, the round slices of one carrot, one sprig of thyme, and a bay-leaf ; season with a pinch of 'salt and half a pinch of pepper, then cover, and brown it well on both sides for ten minutes. Moisten with half a pint of white broth (No. 99) and half a pint of Espagnole sauce (No. 151), then cook for one hour. When finished, lay it on a dish, garnishing with six stuffed cabbages (No. 919). Skim off the fat, strain the gravy, and pour the sauce over, or else serve it in a separate sauce-bowl. 479. Braised Beef a la Mode. — Lard and prepare a piece of beef weighing three pounds as for the above (No. 478). Let it marinate for twelve hours in the juice of half a lemon, with one good pinch of salt, the same quantity of pepper, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Put the meat in a saucepan with half an ounce of butter, and let both sides brown well for ten minutes; take it out and lay it on a dish, then add to the gravy about two tablespoonfuls of flour, stirring it well, and moisten with one quart of broth (No. 99), mingling 15 226 THE TABLE. it carefully while the sauce is boiling. Replace the beef in the sauce- pan with two sliced carrots and twelve small glazed onions (No. 972), and cook for one hour, adding a strong bouquet (No. 254), a glassful of claret wine, if desired, and a little crushed garlic, also half a pinch of salt

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