Boeuf De Desserte En Papillotte. Cold Beef Broiled In Paper

Soak your Slices in a Marinate made of Oil or Butter, Parsley, Shallots, Mushrooms, Pepper, and Salt; roll the Pieces in Paper with this Sauce, rub the Paper with Butter, broil on a slow Fire, and serve in the Paper.

Culotte De Boeuf A La Mantoue - Rump Of Beef Mantua Fashion

Garnish the Bottom of your Pot with Slices of Lard, sliced Onions and Roots, then the Beef upon them, well tied; soak it some time, then add Broth, Pepper and Salt, a Faggot of Parsley, Chibol, two Cloves of Garlick, two Laurel Leaves, Thyme, Basil, and four Cloves; braze on a slow fire: When half done, put to it small Savoys prepared in this Manner; scalda whole Savoy about half an Hour, then squeeze the Water quite dry; have a good Force-meat made with Fillet of Veal, Beef Suet, two Eggs, half a Pint of Cream, and a little chopped Shallots; take the Cabbage Leaves one by one, and put some of this Forcemeat upon them, then put them together in the Form of a small Cabbage; make as many as you think proper, tie them well all round, and put them in the Braze with the Beef; when done, take them out, and wipe them free from Fat. You serve them in the same Dish with the Beef, with a Sauce made of Cullis, and two pounded Anchovies. If you have no Cullis, sift some of the Braze, and add a Bit of Butter rolled in Flour, some fine chopped Parsley, a Lemon Squeeze, or a little Vinegar.

Culotte De Boeuf Fumeé - Rump Of Beef Smoked

Bone a Rump of Beef as well as you can without spoiling the Shape, salt it with a Pound of Salt and two Ounces of Saltpetre, put it into a Salting-pan, Length-way, with all Sorts of sweet Herbs, as Parsley, Shallots, Thyme, Laurel, Basil, Winter Savory, half a Handful of Juniper Berries, a little Coriander, and two Cloves of Garlick; leave it about a Week in Salt, then hang it in the Chimney; when dried, keep it in a dry Place for use. It must be boiled in Water without Salt, a few Onions, Cloves, a Faggot of sweet Herbs, and a little Nutmeg; let it cool in the Liquor, and serve it cold upon a Napkin, with green Parsley: If you apprehend its being too much salted, soak it some Time before boiling.

Culotte A L'ecarlate Fans Salpêtre - Scarlet Beef Without Saltpetre

Bone a Rump of Beef thoroughly; cut about a Pound and a half of Lard thick, to lard it with in the Inside; mix a Pound of Salt, with an Ounce of fine Spices, and make the Salt and Spices stick to the Lard as much as possible; then rub the Beef with the Remainder, roll it in a Linen Cloth with seven or eight Laurel Leaves, Thyme and Basil in Proportion, and about half a Quarter of a Pound of Juniper Berries bruised; wrap a coarser Cloth round it, and put it into the Ground for six or seven Days, which will make it red instead of Saltpetre. When you use it boil with it a few Slices of Beef, in Broth or Water, without Salt, a Faggot, Onions, and Carrots; let it cool in its Broth, and serve as before. - It will serve either for a hot or cold Dish.