Poitrine De Boeuf A La Monarque - Brisket Of Beef, Monarch Fashion

Boil a fine Brisket of Beef in Broth or Water, and a Pint of white Wine, a Faggot of sweet Herbs, two Cloves of Garlick, four Spice Cloves, Laurel Leaves, Thyme, Shallots, a Quarter of a Nutmeg, Pepper and Salt; when done, cut a Hole in the Middle, large enough to hold a little Forced-meat, a Ragout of Pidgeons, Sweet-breads, Coxcombs, fat Liver, or Mushrooms; cover it over with Forced-meat, put it awhile in the Oven, and when ready, serve upon it a pretty thick Sauce, made with Cullis, Butter, and four Yolks of Eggs, relished with Lemon. - It is also Strewed with Bread Crumbs, and coloured in the Oven.

Poitrine De Boeuf A La St. Menehoult - Brisket Of Beef Broiled, St. Menehoult

Tie a Brisket with Packthread; boil it till half done, in the common Way; then put it into a Braze with Broth, Pepper and Salt, a Faggot of Parsley, Shallots, a Clove of Garlick, four Cloves, Thyme, Laurel, Onions sliced, and Roots; finish the Boiling; put it on a Dish, and pour over it a Sauce as in the preceding Re-ceipt; then sprinkle Bread Crumbs over it, and give it Colour in the Oven; wipe the Dish free from Fat, and serve upon it a relishing Sauce.

A Brisket of Beef brazed, or boiled in a plain Way, may be served with any Sauce, Ragout, or stewed Herbs, or Roots, such as Conveniency serves.

Tendrons De Boeuf De Plusieurs Façons - Beef Gristles Of Different Fashions

Cut Gristles of Beef to what Bigness you think proper; scald them a Moment in boiling Water, then braze them with a little Broth, a Glass of white Wine, a Faggot of Parsley, Chibol, Laurel Leaves, Thyme, Basil, two Cloves, one of Garlick, whole Pepper and Salt, sliced Onions, and Roots; when done, take the Bottom of the Braze, which you sift in a Sieve, and skim the Fat very clean off; then add to it a Bit of Butter rolled in Flour, a little scalded Chervel finely chopped, and a Lemon Squeeze or a little Vinegar. Serve this Sauce upon the Gristles. - When thus brazed, you may serve upon them what Ragout yotf please.-You may also serve with them Cabbage and Sausages, first brazed about an Hour with the Gristles. - They may be served as Fricandeaux, with any Sort of stewed Greens; and then the Dish is called by the Name of the Greens, as Tendronsa L'oscille, etc. etc. - Or you may make them in the Manner of pickled Pork, if you will not smoke them. - You may preserve them a long while by simmering them some Time in fresh Hog's Lard, then placing them close in an Earthen-pan, and pouring the Lard upon them till the Meat is covered: When it is cold cover the Pot, and keep it in a cool Place. You may preserve old Turkeys, Geese, and other Poultry or Game in the same Manner.

Cote Au Carbonade De Boeuf Au Four - A Rib Of Beef In The Oven

Take a pretty fleshy Rib, and boil it in a thin Braze, with Broth, a little Salt, a few Slices of Onion, and Roots; when it is done, sift the Broth and reduce it to a Glaze; baste the Rib with it all over, and let it cool: Take a little scraped Lard or Butter, mix it with chopped Parsley, Shallots, a Trifle of Garlick, Mushrooms, Thyme, Laurel, and Baiil Powder; put it all upon the Beef, roll it up in Paper, and put it into the Oven for half an Hour; then take off the Pa-per, and make a Sauce with Cullis, a little Verjuice or Lemon, and gather all the chopped Herbs which stick to the Paper, and mix with the Sauce, adding a little Salt and Pepper. - A roasted Rib will serve equally well for this Dish.