Sirloin of Beef à la Hamburgoise

Ingredients

• a piece of 6 pounds from the lower sirloin
• 7s pound of larding pork
• 1 tablespoonful salt
• 7s tablespoonful pepper
• 1 teaspoonf nl nutmeg
• 7s tablespoonful parsley
• 1 bruised garlic
• 1 pint of broth
• 1 onion
• a bouquet

Method

1. 1

   Prepare the beef with incisions and fill with pork.

2. 2

   Brown pork in a pan, add beef, then broth, onion, garlic, and bouquet.

3. 3

   Roast for 3 hours, basting frequently.

4. 4

   Remove meat, strain gravy, and prepare sauce with cornstarch and broth.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 159. The excerpt below is the record exactly as published.

7^ tablespoonful pepper ; cut 4 ounces larding pork and 4 ounces raw ham into finger-thick strips, and make with a pointed knife incisions 1 inch apart in the meat ; roll the pork and ham in the seasoning, put the strips of pork and ham alternately into the incisions ; tie the meat with a string into a perfect round shape. Cover the bottom of a saucepan with three thin slices of larding pork, 4 ounces raw ham, 3 onions cut into slices, 2 carrots, and a large bouquet ; place the meat on top of this, add Y, pint Rhine wine and sufficient white broth to reach half way up the meat ; cover with buttered paper, put on the lid and cook slowly 37^ hours. When done take out the meat, remove the strings, trim neatly, lay it on a warm dish ; free the broth from every particle of fat and strain it. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful fiour, stir and cook a few minutes; add 1 pint of the strained broth and cook 5 minutes; then strain, pour a little of the sauce over the meat, arrange it on a hot dish, and garnish with boiled potatoes and carrot balls, also small white glazed onions. Sirloin of Beef h la Hamburgoise. — Procure a piece of 6 pounds from the lower sirloin, cut 7s pound of larding pork into long finger-thick strips; mix 1 tablespoonful salt with 7s table- spoonful pepper, 1 teaspoonf nl nutmeg, 7s tablespoonful parsley, 1 288 MEATS. bruised garlic ; m&ke with a pointed knife inoisions 1 inoh apart in the meat, roll eaoh strip of pork in the seasoning and put a strip of it into each incision ; rub the remaining seasoning well into the meat. Place a braising pan large enough to receive the meat over the fire, add 4 ounces fine-cut pork, let it fry till light brown ; put in the beef, turn frequently till light brown all over ; then add 1 pint of broth, 1 onion, a small clove of garlic, and a bouquet

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