Culotte De Boeuf A La Gascogne - Rump Of Beef Gascogny Fashion

Soaka boned Rump of Beef for four Days in a Brine made of Oil, seven or eight whole Cloves of Gar-lick, half a Pound of Salt, half an Ounce of mixed Spices, Thyme, Laurel and Basil; boil the Beef in the Brine, with a Pint of white Wine, and as much Broth; when done, wipe the Fat clean off, sift Part of the Broth, and add a little Cullis; reduce it to a pretty thick Sauce. - The Breast or any Part of the Brisket may be done the same.

Culotte De Boeuf Dans Son Jus - Rump Of Beef In Its Own Gravy

Boil a boned Rump of Beef on a very slow Fire in short Liquid about eight or nine Hours, with a Faggot of Parsley, Chibol, two Laurel Leaves, a Clove of Garlick, two Shallots, Thyme, four Cloves, half a Nutmeg, Pepper and Salt; when it is done, skim off the Fat very well, and serve it with the Broth, after sifting it through a Stamine.

Culotte De Boeuf Diversifié. Rump Of Beef Diversified

Boila Rump of Beef as the preceding; when half done, put to it six whole Onions, as many Turnips, Parsneps and Carrots, cut in what Form you please; scald all the Roots before you put them into the Pot. Garnish the Beef with the Roots, and mix some Cullis, with a little of the Broth for Sauce. Another Time do it with Cabbages and Sausages, which will causea variety. You may also serve upon it what Ragout you please.

Culotte De Boeuf Au Vin De Champagne - Rump Of Beef Boiled In White Wine

MArinate the Beef two Days, being first well rubbed with Salt; put it into a Pan with a Pint of Oil, four Cloves of Garlick, mixed Spices, two Laurel Leaves, Thyme, Basil, and six Cloves; boil it with the Marinate, and a Bottle of white Wine; skim off the Fat, and sift the Broth for Sauce, adding a little Cullis to make it thicker; reduce it to a good Consistence, to serve with the Meat.

Culotte De Boeufa La Royale - Rump Of Beef Royal Fashion

Garnish your Pot with Slices of Beef, Veal, and Ham; then put in the Rump, being first boned, with sliced Onions, Carrots, Turnips, Parsneps, a few Slices of Lard, Pepper and Salt; soak it about an Hour, then add a Pint of white Wine, as much Broth, a Faggot of Parsley, Chibol, two Cloves of Garlick, four Cloves, and half a Nutmeg; simmer it about five or six Hours, then take it out, and wipe off the Fat with a Cloth. Serve upon it a Ragout of Sweet-breads, fat Liver, Combs, Mushrooms, Artichoke Bottoms, or small Eggs. You will find Receipts for making any of these, under the Directions given for Ragouts.

Culotte De Boeufa La Sainte Menehoult, Rump Of Beef A La Sante Manehoult

Tie it well, and boil it till above half done in Water, with all Sorts of Roots; then braze it in Broth, with a Faggot, and Salt sufficient to give it Taste; Put it upon the Dish you intend to serve, make a Batter with three or four Spoonfuls of Cullis, Butter, and six Yolks of Eggs, baste the Beef with it, and sprinkle it with Bread Crumbs; lastly, put it in the Oven, to give it a fine Brown colour. - You may serve a clear. Sauce under it, and garnish the edge of the Dish with Bits of Bread dipped in Yolks of Eggs, and fried of a fine Colour.