Aloyau En Baril - Chump Of Beef In The Form Of A Barrel

Bone a Chump of Beef thoroughly, roll it in the Form of a Barrel, and tie it fast to make it keep its Form; lard it thro' and thro' with large Lardons, well seasoned with mixed Spices, and sweet Herbs, finely chopped; put it in a Brazing-pan, nearly of its own bigness, with slices of Lard under it; strew large Onions and Roots sliced over the Beef; with a large Faggot of Parsley, Chibol, two Bay-leaves, Thyme, two Cloves of Garlick, Pepper and Salt; soak it on a slow Fire about an Hour, then add a Pint of white Wine, and as much Broth; let it simmer slowly about four or five Hours according to the bigness of the Piece; when done, drain it, and wipe the Fat clean off, put it on the Table-dish before you untie it, and serve with it what Sauce or Ragout you please.

Filets D'Aloyau De Toutes Façons - Fillets Of Beef Different Ways

Cut a Fillet of Beef out of the Sirloin; take out all the Sinews, and lard it thick; put it in a Stew-pan, with a little melted Lard, Parsley, Shallots, Mushrooms, whole Pepper and Salt; simmer it some Time, then put it into a Brazing-pan with slices of Veal, Ham, and Lard, and boil it on a slow Fire; when half done, add a Glass of white Wine; and when thoroughly done, skim the Broth free from Fat, and sift it, mix a little Cullis, and serve it upon the Fillet. - If you would serve it with different Sauces or Ragouts, after larding it, boil it in Broth, with a Glass of white Wine, a Faggot of Parsley, Chibol, a Clove of Garlick, two Cloves, one Carrot, one Parsnep, and a few small Onions; when it is thus done, you may serve upon it what Sauce or Ragout you please.-You may also lard and dress this Fillet as a Fricandeau. - A roasted Fillet may likewise be dressed in the same Manner: When cold cut it in thin Slices, and serve it with stewed Cucumbers or any other Garden Stuff, only put the Meat in it a Moment to warm without boiling.

Aloyau Au Four, Chump, Or Small Surloin In The Oven

According to the Bigness of the Piece, take a deep Pan, and garnish the Bottom with a few Slices of Lard; put to it a Faggot of Parsley, Shallots, a Clove of Garlick, three Heads of Cloves, Pepper and Salt; soak it half an Hour over the Fire, and put to it a Bottle of Rhenish Wine; when ready to boil cover it well, and put it in the Oven six or seven Hours; when done, clean the Fat off, sift the Sauce, and serve it with the Beef.

Aloyau En Ragout - Small Surloin Ragout

Brazea Bit of Surloin, larded with large Lardons in Broth and a Pint of white Wine; add a Faggot of sweet Herbs, Onions and Roots. When done, take it out, and serve it with a Ragout of Sweet Breads, of Mushrooms, or any other Kind of Ragout.

Aloyau A La Dauphine - Surloin Of Beef Dauphine Fashion

Take a Surloin thoroughly boned, make a Hole in the middle large enough to hold a Salpicon, viz. a Stuffing made after this Manner: Cut raw Ham into pretty large Bits; take a Fowl boned, two scalded Sweet-breads, and a Tongue, and mince them together, with chopped Parsley, a Clove of Garlick, Mushrooms, Salt and Pepper, scraped Lard, Laurel and Thyme, and four Yolks of Eggs; put this in the Beef, and secure it well; boil it in a Pot near to its own bigness in a little Broth, a Bottle of white Wine, a large Faggot, three Cloves, a Laurel Leaf, six Taragon Leaves, three or four Onions, and a few Roots; finish it on a slow Fire, and serve upon a Sauce a l'Espagnole, which you will find in the Sauce Articles.