Porterhouse Roast a la Macedoine

Ingredients

• Take a nice piece from the porterhouse roast
• sprinkle with pepper
• salt
• a little water
• some onions
• some carrots
• half cup hot stock
• flavor with beef extract
• color with kitchen bouquet

Method

1. 1

   Remove the fillet and cut the bone down for stability.

2. 2

   Roast in a hot oven with water, onions, and carrots for 1 to 1.5 hours.

3. 3

   Garnish with macedoine vegetables and pour the brown sauce made from the pan drippings around the platter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 205. The excerpt below is the record exactly as published.

Take a nice piece from the porterhouse roast; remove the fillet which can be used as entree, luncheon dish, fillet mignon, Fillet a la Champignon, etc. Then remove the bone; roll and tie; put in a pan with some onions, pepper, salt, water, and some slices of bacon right over the beef; braise in oven — time according to size of the beef; it must be cooked nice and rare like roast beef. When done, put on a hot platter; make a sauce from the pan, after the fat has been removed, by adding one tablespoon flour and the juice from the mushrooms. In the meantime, take one pound of mush¬ rooms; peel and wash; cook in water, sherry, pepper, and salt with one pair sweetbreads; cut sweetbreads in thin slices, and put all around the platter; then add the mushrooms to the gravy; color with kitchen bouquet and flavor with sherry (it should be clear, and golden brown); put the sauce all around with mushrooms in between the slices of sweetbread; garnish with parsley. Serve as a joint for luncheon or dinner. Porterhouse Roast ( Chateaubriand ) a la Macedoine Take a nice piece from the porterhouse roast; remove the fillet and cut the bone down, so that it will stand on a pan nice and steady; sprinkle with pepper and salt; put in a pan with a little water, some onions, and carrots; roast, according to size of the beef, in a hot oven — a 6- to 7-pound roast about one to one and half hours. When done, put on a platter, garnish with macedoine vegetables all around in the brown sauce made by skimming the fat from the pan; add half cup hot stock; flavor with beef ex¬ tract; color with kitchen bouquet; strain it and pour it all around the platter. Serve as a joint for dinner. N. B. — Beef roasted in this way is named according to what it is garnished with. If garnished with macedoine vegetables it is called Filet de Bceuf a la Macedoine; if with peas, Filet de Bceuf aux Petits Pois. Beef {Bceuf) a la Printaniere Is a roast of beef [see recipe: Porterhouse Roast a la Macedoine] garnished around with different kinds of young vegetables cut in small marbles and served with a brown sauce all around on the platter. Beef {Bceuf) a la Milanaise Is a roast [see recipe: Porterhouse Roast a la Macedoine] served with creamed mushrooms. AMERICAN COOK BOOK 141 Beef {Bceuf) a la St. Florentin Is a roast — roasted with onions, carrots, pepper, and salt — served nice and rare with Robert sauce. Fillet of Beef {Filet de Bceuf) a la Lydie Matilde Select a nice large fillet; lard with fat bacon, let soak for about two hours in Rhine wine, carrots, onions; put all in a roasting pan; braise for about thirty minutes, basting it again and again. When ready, dish up on a warm platter with poivrade sauce and small onions around; garnish with parsley. Serve as a joint for luncheon or dinner. Cold Fillet of Beef with Tomato a la Lydie Matilde Filet de Bceuf froid, aux Tomates, a la Lydie Matilde Roast fillet in the same way as Fillet of Beef a la Lydie Matilde; leave to get cold. When cold, glaze with a nice brown aspic, then carve in thin slices, arrange on a platter, one piece resting on top of the other. Serve all around cold tomato sauce and currant jelly at the side as an entree or cold dish. Beef Ragout {Ragout de Bceuf ) a la Ericsson Hammond Select rump of beef; cut in large dices; put in hot water with pepper, salt, bay leaves, onions, and large pieces of carrot; cook from one to two hours. In the meantime (while meat is cooking), cut in nice pieces some carrots, onions, and cut string beans in thin slices across; cook nice and green. When the vegetables and meat are done, take one tablespoon butter; put in a saucepan; add one tablespoon flour; stir until well dissolved; color with kitchen bouquet, golden brown; then add the beef. Remove the onions, large pieces of carrot, and bay leaves; let beef simmer in gravy for about half hour, slowly; skim well. Dish up in centre of the plat¬ ter; mix vegetables wTith the rest of gravy and pour it all around; garnish with parsley. Serve for luncheon or dinner. Beef a la Yorkshire {Rosbif au Pouding de Yorkshire) Take the first cut and three-rib sirloin roast; cut off part of rib bone, making the roast a nice length. Saw bone from the back — carefully, so as not to touch the meat; leave bone on until after meat is cooked, which will keep meat from getting too well done from the back of the roast and also make it nice, juicy, and tasty. Roast from one to one and a half hours, with water, onions, carrots, pepper and salt, in a hot oven, basting it occasionally; 142 » THE SWEDISH, FRENCH, AMERICAN COOK BOOK take care not to let it bum. The oven should be very hot for the first hour, after that reduce the heat and let stand until ready to serve — for fifteen to thirty minutes longer. In the meantime, make a nice Yorkshire pudding. When serving, remove bone from the roast; place on a hot platter; garnish with parsley and dia¬ monds of Yorkshire pudding all around; serve with a nice horse¬ radish sauce, hot or cold. Roast beef cooked this way but served with beans is called Rosbif aux Haricots. Beef Pudding with Potatoes a la Walde Pouding au Bceuf et aux Pommes, a la Walde Take round of beef (or, if at hand, chuck steak which is nicer than the round); cut in i^-inch squares; put in a pan with suffi¬ cient hot water to cover it, pepper, salt, little bay leaves, onions, and carrots cut in large pieces; let simmer slowly for about two hours — according to size and tenderness of the meat; remove onions and carrots. In the meantime, cook a dozen small onions and two cups of marbles of carrots. When the beef is nearly done, put one heaping tablespoon butter in a saucepan; add two heaping tablespoons flour; stir until dissolved; then add three cups of the bouillon the beef has cooked in — the fat must first be removed. Stir sauce until smooth; flavor with beef extract

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