Culotte de Boeuf Normande
From A second Dudley book of cookery and other recipes, 1914
Garnish with small onions, young carrots, turnips, peas, and spring cabbage.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 44. The excerpt below is the record exactly as published.
CULOTTE DE BCEUF NORMANDE f 1 1AKE six pounds of best rump steak, braise it ■*- in a deep pan with one carrot, one onion, a bouquet of parsley, bay leaf and thyme, and enough fat to fry it a light brown colour. Let it be well coloured each side. Drain off the fat, and moisten it with a good light stock. Let it cook in the oven Avith a lid on the pan. Braise gently until tender. Place it on a dish. Reduce the liquor, removing all fat, and add one pint of thick puree of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.