Piece of Beef a La Jardiniere

Ingredients

• about 30 pounds of meat
• some bacon
• cut roots and vegetables
• light broth
• a few spoonfuls of Espagnole and tomato sauce

Method

1. 1

   The loin is rolled, tied, and placed in a stewpan with bacon and vegetables.

2. 2

   Slightly salt the meat, moisten with broth, and cook for 6 to 7 hours on moderate heat.

3. 3

   Drain and trim, then return to the pan with strained stock and a little white wine.

4. 4

   Finish cooking in the rich stock.

5. 5

   Serve on a piece of cooked meat, garnished with fresh vegetables.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 118. The excerpt below is the record exactly as published.

Piece of Beef a La Jardiniere. This piece is taken from the loin of the ox; that is to say, that part which, starting at the extremity of the sirloin, stops at the junction of the lower part of the thigh; the quarter of beef. The loin is the most delicate, savory, and agreeable part of the animal, because the fibers and flesh are rich and interlarded. Done to the exact point, in a good stock, well glazed and garnished, served very hot, the loin of beef can be admitted to the most sumptuous dinners, and will always be welcome. The loin of beef is a rich showy piece, but costly; as fine an ap- pearance as possible must be given to it, in which case it is difficult to employ less than about 30 pounds of meat; for the most delicate part of the loin, what is called the chubb, would not be sufficient to form a remove; a sufficient quantity of meat must therefore be left on it, to give a good shape. The loin of beef, coming from a fine animal, must be covered with a thick coat of fat; after having been boned, it is rolled in its natural way lengthwise, then tied firmly with a string, put into a long stewpan, in which is laid some bacon, cut roots and vegetables; the meat is slightly salted, 14 210 Artistic Cookery then moistened and covered with light broth; it must remain in the liquid from 6 to 7 hours, on a very moderate fire, with hot ashes on the lid. When three parts done, it is drained, to trim it underneath; then put back into the pan, with the stock, strained, skimmed, and mixed, with a little white wine; it must be finished thus in the good, succulent, richly colored stock. It is dished up on a piece of cooked meat; this must be cooled under a press, trimmed to the re- quired size, warmed, and placed at the bottom of the dish. This foundation relieves the aspect of the piece, and facili- tates the dishing up of the garnishes. The piece of beef is represented, carved in slices, surrounded with a garnish of fine, fresh, and tender vegetables, divided into bunches; this garnish may also be composed of green peas, French beans, cauliflowers, young carrots, glazed turnips; but too many kinds should not be used. Then the piece is dished up, and glazed with a brush; it is ornamented with three different vegetables, and skew- ers; the liquid in which it has been cooked is sieved, skimmed, thinned, and mixed with a few spoonfuls of Espagnole and tomato sauce

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