Brisket of Beef à la Flamande
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 60. The excerpt below is the record exactly as published.
Brisket of beef à la flamande. mande. Œufs pochés à la sauce tomate. Poached eggs with tomato sauce. Goujons frits Fried gudgeon. Pâté de canards. Duck pie. Gelée de fraises à la vanille. Strawberry and vanilla jelly. Brisket of beef à la Flamande. Bone, roll, and skewer your brisket, and simmer in stock for three hours, Place it in a stew-pan with a bottle of sherry or any dry white wine, and two tumblersful of stock, simmer until cooked. Blanch some cabbages, drain, and leave until cold ; press them well between two plates, so as to squeeze out all water, sprinkle with salt and pepper, tie round with a string, and boil in a large stew-pan, with uncleared stock, a piece of bacon, some sausages, German sausages, a bouquet of mixed herbs, salt and Pepper ; cover with a buttered sheet of Paper, and take out the bacon and sausages as soon as they are cooked ; when cold skin the sausages, and cut into slices, chop the bacon into dice, and warm in butter. Place the beef in the centre of a large dish, surround it with the cabbages, and garnish with the bacon, sausages, and some glazed turnips and carrots cut into balls
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