Braised Beef A La Morlaisienne

Ingredients

• a rump piece of beef weighing three pounds
• four large pieces of salt pork
• 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

Method

1. 1

   Lard the beef with salt pork, brown it in a saucepan, then add onion, carrot, thyme, bay leaf, salt, and pepper.

2. 2

   Moisten with broth and sauce, cover, and cook for one hour.

3. 3

   Serve garnished with stuffed cabbages.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 45. The excerpt below is the record exactly as published.

BRAISED BEEF A LA MORLAISIENNE. Procure a rump piece of beef weighing three pounds, lard it with four kirge pieces of salt pork, seasoned 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, and half a pint of Espagnole sauce, then cook for one hour. When finished, lay it on a dish, garnishing with six stu£Eed cabbages. Skim off the fat, strain the gravy, and pour the sauce over, or else serve it in a separate sauce bowl. TENDERLOIN PIQUE A LA PORTUGAISE. Roast four pounds of tenderloin as above, lay it on a hot dish, arrange six stuffed tomatoes around the ten- derloin at equal distances. Put in a saucepan half a pint of tomato sauce and allow it to boil for two min- utes; pour into a sauce bowl and serve separately. BRAISED BEEF A LA FRANCAISE. Procure a rump piece of beef weighing three pounds, lard it with four large pieces of salt pork

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