Noix de Boeuf a la Chipolata

Ingredients

• Three-quarters of a pint of Claret
• Quarter of a pint of Water
• One smaU Onion
• Quarter of a smaU Carrot
• Twenty Peppercorns
• One Bayleaf
• Two pounds of FiUet of Beef
• Half a pint of Brown Sauce
• Twelve Button Onions
• Two ounces of Sausage Meat
• Six Chestnuts

Method

1. 1

   Trim the fillet of beef, tie it up carefully and put it into an earthen pan.

2. 2

   Boil the claret, water, onion, carrot, bayleaf, and peppercorns together, and when the mixture is cold pour it over the beef and allow it to stand two days.

3. 3

   Then braise the beef as usual for about forty-five minutes, and when cooked cut it into slices.

4. 4

   Arrange these slices up the centre of the dish and pour brown sauce round.

5. 5

   To garnish the entree have the onions fried brown in butter, the sausage meat rolled in little pieces and cooked in the oven, and the chestnuts boiled tender in stock.

6. 6

   Mix these together and serve in groups round the beef.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 37. The excerpt below is the record exactly as published.

Noix de Boeuf a la Chipolata. Ingredients. Three-quarters of a pint of Claret. Quarter of a pint of Water. One smaU Onion. Quarter of a smaU Carrot. Twenty Peppercorns. One Bayleaf. Two pounds of FiUet of Beef* Half a pint of Brown Sauce. Twelve Button Onions. Two ounces of Sausage Meat. Six Chestnuts

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