(1339). Rump Of Beef A La Chatellier (Pointe De Culotte De Boeuf A La Chatellier)

Pieces of boiled beef are only to be served at family dinners. Select a rump of beef weighing twenty pounds, having it exceedingly fresh; bone, roll up, and tie. Lay it in a stock pot, and moisten plentifully with broth (No. 194a); boil, skim carefully, then continue to boil slowly and regularly for five hours. After it has cooked three hours, put into a net four pounds of carrots, and two pounds of turnips (both pared and cooked cork-shaped), also one onion with five cloves in it. eight leeks, a stalk of celery, and half a parsnip; set the net containing these vegetables into the stock pot, and let cook with the beef. Blanch separately a quartered cabbage, drain, put it into a separate saucepan and moisten with some very fat broth taken from the pot: let cook for an hour, and just when ready to serve, drain the meat, untie, brush over with meat glaze (No. 402) and glaze in the oven to a fine color; garnish the ends with the drained cabbage, arrange the carrots and turnips in clusters on both sides, and at one side set some mellow potatoes (No. 2799), and at the other side some stuffed peppers (No. 2768); have a horseradish sauce (No. 478) served separately; glaze the meat once more, and serve very hot.

(1340). Rump Of Beef, Bouegeoise Style (Pointe De Culotte De Boeuf A La Mode Bourgeoise)

Have six pounds of rump of beef, or use instead a piece of sirloin; remove all the fat and sinews, lard it, following the grain of the meat, with fat pork, and season with salt, pepper, nutmeg and chopped parsley. Place the meat in an earthen bowl, with sliced carrots and onions, pour over half a pint of brandy, and let macerate eight hours in a cool place, turning it over frequently. Drain and wipe off any moisture adhering thereon, then tie. and set it in a saucepan with some melted pork. Roast it until the meat is well seized and browned, then moisten with half a bottle of white wine; reduce to half and add sufficient broth (No. 194a) to cover the meat, set round it two boned and blanched calf's feet, a bunch of parsley garnished with thyme and bay leaf, mace, whole peppers, three carrots and two medium onions, with four cloves in them and the brandy. Boil up, then skim, continue to boil slowly or else put in the oven to simmer for two hours and a half. Drain the meat, untie and trim it. straining the gravy through a tammy, replace the meat in the saucepan with an abundant quantity of carrots cut into three-quarter of an inch balls, then blanched, and some glazed onions; pour over the stock, also some broth, so that they be entirely covered at the bottom.

Boil and finish cooking slowly in the oven, drain, glaze the meat, and set it on a dish; garnish around with the small glazed onions and the carrots; strain the juice, free it from fat, and reduce until it becomes thoroughly succulent, then pour a part of it over the meat, and serve the rest separately in a sauce-boat.