571. Braized Ribs Of Beef, A La Piemontaise

Trim and daube with ham and truffles three small ribs of fresh beef; prepare them for braizing with the trimmings, three carrots, three onions, two heads of celery, a garnished fagot of parsley, six cloves, two blades of mace, and two cloves of garlic; moisten with a bottle of Sherry and a, ladleful of broth; set the beef to boil very gently on a slow fire - with live embers on the lid of the pan - for about four hours, taking care to baste it frequently with its own liquor; when the beef is done, drain, trim, and glaze, and keep it in the hot closet for a few minutes; during this time, strain off the liquor in which the beef has been braized, divest it of every particle of fat, clarify it, and then add one-half to a pound of Naples macaroni, previously boiled in water with a little salt and butter, for about ten minutes, and then drained on a sieve, cut into three-inch lengths, and put into a stewpan with a pinch of minionette-pepper; then stew the macaroni for a quarter of an hour longer, by which time it will be done; add a table-spoonful of tomata-paste, two pats of fresh butter, and six ounces of fresh-grated Parmesan cheese; toss the whole well together over the fire, and place the ribs of beef on their dish; surround them with the macaroni thus prepared, glaze the beef afresh, pour into a sauce-boat the remaining half of the clarified braize reduced nearly to the consistency of half glaze, and send to table.

572. Small Ribs Of Beef, A La Mode

Prepare the ribs of beef for braizing according to the foregoing instruction, moisten with half a bottle of Sherry or Madeira and two wine-glassesful of brandy; then set the pan containing the ribs of beef on the stove-fire to simmer for about a quarter of an hour ; after which add two ladlefuls of good consomme, cover the whole with a buttered paper and the lid, and set the pan again on the fire to continue gently simmering for three or four hours - according to the weight or size of the piece of beef. When done, drain and trim it, place it in a sauta-pan with a little of its own liquor, put it in the oven to dry for a minute or two - previously to glazing it; unless, indeed, it has been already glazed during the latter part of the braizing, which is the better method - frequent basting with its own liquor imparting additional flavor; when glazed, dish the ribs of beef up, and garnish them round with groups of glazed carrots, turnips, and onions ; sauce round with the essence in which the beef has been braized, clarified and boiled down to the cousisteucy of half-glaze for the purpose, and send to table.

573. Small Ribs Of Beef, A La Bourgeoise

Trim three small ribs of beef, daube and prepare them for braizing, with their trimmings and the usual complement of vegetables, etc. ; moisten with two large ladlefuls of good broth; set the beef to boil very gently on a slow fire till done, which will require about four hours and a half, if the piece of beef be small; taking care to turn it over in its braize occasionally; when the ribs are done, drain, trim, and glaze them; dish them up with a border of glazed carrots, onions, turnips. Brussels-sprouts or stewed cahbages, round them; pour the essence on them, and serve.