Braised Sirloin of Beef à la Royale
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 27. The excerpt below is the record exactly as published.
Braised sirloin of beef à la royale. Bone your sirloin and roll it ; lard with plenty of fillets of bacon, place in a braising-pan and braise (see 28th of May) ; as soon as it boils, make a smaller fire and simmer for four hours ; take out the beef and reduce the sauce to a glaze
Cook this with the app: pantry check, scaling, and the assistant.