Braised Larded Beef

Ingredients

• a sirloin roast
• fat salt pork
• one tablespoon flour
• two to three cups of broth
• three tablespoons sherry
• one dozen small onions

Method

1. 1

   Remove the bone from the roast, roll and tie it.

2. 2

   Lard with salt pork; braise in a roasting pan with water, onions, carrots, pepper, and salt for one and a half to two hours.

3. 3

   Skim fat, add flour, broth, sherry, and color with kitchen bouquet.

4. 4

   Simmer, strain, and add cooked onions.

5. 5

   Serve with potatoes and green vegetables.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 204. The excerpt below is the record exactly as published.

wo tablespoons flour in one cup water; strain to the juice; shake the pan so the gravy will be nice and smooth; color with kitchen bouquet; dish up on a hot platter; garnish with parsley. Serve with green vegetables for luncheon or dinner. Meat Balls, or Kott Buller ( Boulets ) a la Suedoise Take one and a half pounds meat; pass it through the machine about once with two nice-sized onions; then add two cups stale bread soaked in beer or ale (if not at hand, milk will do instead), one egg, pepper and salt. Beat well until nice and smooth; then roll to about three and a half inches around and about three-quarters inch in thickness; put some bacon fat or beef fat in a frying pan and fry on a quick stove until nice and brown on both sides. Serve for breakfast or luncheon with potatoes or any kind of vegetables. Beefsteak Pudding a la King Edward Pouding au Bifteck a. la Roi Edouard Take three pounds beef, one beef kidney (cut up in large dices), six small onions (sliced); add pepper and salt to taste. Put in the dish and put on top a thick pie crust. Wet a piece of cheese¬ cloth or napkin in cold water, tie it with a string all around to fasten the napkin; put in a pot with something underneath so the dish does not rest at the bottom of the kettle; keep boiling steadily all the time for four hours — covered. Take care that the water does not boil away; if it does, add more hot water. When it is ready, remove napkin and put in a silver dish [when no silver dish is at hand, pin a napkin around the dish]. Serve with any kind of vegetables as a joint for luncheon, dinner, or supper. Boiled Corned Beef ( Bceuf sale et bouilli ) a l’Americaine J Select a nice piece of beef — according to taste, the round, the rump, or the rib. To seven pounds corned beef add four quarts cold water; let come to a boil and skim; let simmer slowly for about three hours. When done, place on a platter, the fat up. Boiled cabbage is served with this dish; it can be cooked in the same pot as the corned beef, about three-quarters of an hour or longer, according to the age of the cabbage, before the beef is done. Cut a nice head of cabbage in four pieces across; put into the pot with the corned beef and let simmer slowly until done. Serve in separate dishes. AMERICAN COOK BOOK Corned Beef ( Bceuf sale) a l’Allemande Select a piece of corned beef, the same size as for boiled corned beef, and cook in the same way. When done, pmt on a platter, pour over a rich white allemande sauce, and serve with baked or boiled potatoes. Corned Beef Hash ( Hachis de Bceuf sale) When corned beef is left over it can be made into delicious hash. Take two pounds of boiled corned beef; cut out all the gristle and fat part and chop well; when half chopped, add six nice-sized boiled potatoes; chop potatoes and meat well together, not too fine; then add one large grated onion, pepper and salt, four tablespoons from the stock the beef has cooked in, and one teaspoon Worcestershire sauce. Put a large tablespoon butter in a frying pan; add the hash; put on a slow fire, with a tight cover, and let cook slowly until it becomes golden brown; then take a turner or an omelet knife and double it over. If it should not be brown enough, let it cook a little longer; then turn out, just like an omelet, on a hot platter; garnish with parsley. Serve with boiled or poached eggs for breakfast or luncheon. Braised Larded Beef ( Bceuf braise et larde) a la Portugaise Take a sirloin roast; remove the bone and roll; tie up with strings; lard with fat salt pork (or bacon) thus: stick it with the sharp point of a knife; make a hole with the little finger; put about three-quarter inch long piece of salt pork into it; lard the meat all over with this, leaving about one inch between each piece. Put in a roasting pan with some water, onions, carrots, pepper and salt; braise for oneand a half to two hours, according to size and quality of the beef. [If it is desired rather rare, cook it about half the time mentioned. A 7-pound roast should be braised about one and a half hours.] Baste it again and again with the juice from the pan; in the mean¬ time, cook about one dozen small onions. When the roast is done remove it from the pan; skim off all the fat; put one table¬ spoon flour into the pan, and stir until well dissolved; add two to three cups of broth, bouillon, or stock, three tablespoons sherry

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