Braised Beef, Tomato Sauce
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 31. The excerpt below is the record exactly as published.
three bay-leaves, three parsley-roots, and a pinch of salt ; moisten with a sherry-glass of white wine and the same of con- somme (stock, Art. i), and place your fillet on top, on which put a few little pieces of butter ; simmer gently for about forty minutes, strain the liquid in which your fillet was cooked, pour it over the fillet and serve on a separate dish some potatoes a la Pa- risienne (Art. 438). 193. Fillet of Beef Saute, Madeira Sauce. Cut eight pieces from a fillet of beef about half an inch thick ; put into a saucepan an ounce of butter, a pinch of salt and pepper, a very little nutmeg, and place your pieces of beef on top; toss them for about five minutes on a quick fire, and, when done on both sides, serve them (one piece overlying the other) with half a pint of Spanish sauce (Art. 80), to which add a wineglass of madeira (or sherry) ; also serve with this dish some potato croquettes (Art. 423)- 194. Braised Beef, Tomato Sauce. Take three pounds of rump steak ; put in a saucepan four ounces of salt pork, which cut in small pieces, place your beef on top, and simmer gently for half an hour, turning it over from time to time ; then add as much consomme- (stock, Art. 1) as will entirely cover ENTREES. 73 your beef, and two sherry-glasses of white wine, a carrot, an onion, three branches of thyme, three bay- leaves, three cloves, three pepper-corns, three pars- ley-roots, a pinch of salt
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