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Beef, Veal, Etc. Part 2 |
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Free Books / Cooking / The Post-Graduate Cookery Book / | |
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Beef, Veal, Etc. Part 2 |
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This section is from the book "The Post-Graduate Cookery Book", by Adolphe Meyer. Also available from Amazon: The Post-Graduate Cookery Book.
Follow the same method as given in the previous receipt, but instead of brown sauce add more veal gravy and sufficient gelatine (previously soaked in cold water), to make it firm when cold. Try its consistency by placing some of it on ice. Then arrange the vegetables on the bottom of a bowl or mould, add some of the jelly, and when set, place the meat on top and pour over it the rest of the jelly. When perfectly cold, unmould, decorate with chopped jelly and serve.
Finish the gravy with tomato sauce, and serve with a garnishing of spaghetti, to which add some of the beef sauce.
Note. - When braising the beef, add a handful of dried mushrooms, well washed in several waters.
Garnish the beef with small glaced onions, glaced carrots and green peas.
Finish the beef as for Neapolitan Fashion, and serve with Risotto moulded in small timbal moulds.
Various garnishings, as given under that heading, may be served with braised beef.
Proceed exactly as for Beef a la Mode, with the following exceptions : Cut the meat in 2-inch square pieces; instead of white wine, use claret, and instead of brown sauce finish the gravy with tomato sauce. To the garnishing may be added glazed carrots, small heads of mushrooms and small stoned olives.
Cut 5 or 6 pounds of rump of beef in pieces about 2 inches square, also cut 1/2. pound of lean salt pork in small squares and parboil them.
Heat some lard or beef suet in a pan; season the beef, and put in the pan to brown lightly with the salt pork, add 4 large carrots and 4 large onions; cut in quarters; also add a faggot of herbs and 1 clove of garlic. When well browned, drain the fat and sprinkle 2 or 3 spoonfuls of flour over the meat; stir well and let cook for a few minutes; then moisten with I quart of claret and enough beef stock to have the stew well covered. Put a lid on the pan, and cook the stew in a moderate oven for about 3 hours.
When the meat is done, remove it piece by piece into a clean pan, reduce the sauce to good consistency, and strain it over the meat. Next add 3 dozen small glazed onions and the same amount of small heads of mushrooms (which, if fresh, should first be sauted in butter); give one boil to the stew, and serve it in a well-heated tureen.
There are three kinds of sirloin steaks, the small sirloin steak, from 10 ounces to 1 pound; the sirloin steak, from 1/2 pounds to 1 3/4 pounds, and the extra sirloin steak, which is generally cut according to the number of people who are going to par-take of it.
Cook a sirloin steak underdone, and while it is cooking slice very fine 2 white onions and smother them over a slow fire.
Next peel 3 or 4 nice ripe tomatoes, cut them in halves, and saute them in butter, or have them broiled. Add a tablespoon-ful of beef extract to the onions, pour them over the steak, and garnish with the tomatoes.
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