Braised Boil of Beef à la Printanière

Ingredients

• about twelve or fifteen pounds
• two carrots
• two onions
• two heads of celery
• about quarter of a bottle of Sherry
• one small glass of brandy

Method

1. 1

   Select a piece of sirloin of beef well covered with fat.

2. 2

   Remove the bone, leaving the fillet adhering to the upper part.

3. 3

   Lard the fillet with pieces of ham or bacon.

4. 4

   Roll the beef up close and fasten it round with a string.

5. 5

   Place the bones and trimmings in a pan, then place the roll of beef on top.

6. 6

   Add carrots, onions, celery, and a bouquet.

7. 7

   Moisten with Sherry and brandy.

8. 8

   Simmer for ten minutes, then add enough beef broth to nearly cover the beef.

9. 9

   Cover with buttered paper and boil slowly for two to three hours until tender.

10. 10

    Serve with vegetables.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 84. The excerpt below is the record exactly as published.

Braised BoU of Beef à la Printanière Select a piece of sirloin of beef well covered with fat and weighing about twelve or fifteen pounds. Remove the bone, leaving the fillet adhering to the upper part. Lard the fillet with pieoes of ham or bacon, having the pieces one-quarter of an inch square and four inches long. Then roU the beef up dose and fasten it round with a string to secure its shape. Break up the bones and place them with the trimmings in the bottom of a pan or kettle. Place the roll of beef on the bones. Add two oarrots, two onions with a elove stuck in each, two heads of celery, and a smaU bouquet. Moisten with about quarter of a bottle of Sherry, and, if desired, one small glass of brandy

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