574. Braized Ribs Of Beef, With Madeira Sauce

Prepare the ribs of beef for braizing in the usual manner, moisten with half a bottle of Madeira and a ladleful of good consomme ; braize the beef gently for about four or five hours ; when done, trim, glaze, and dish it up with alternate groups of fried potatoes in the shape of large olives, and any green vegetables the time of year may afford : use the clarified braize, reduced to an essence, as sauce, and send to table.

575. Braized Ribs Of Beef, A La Baden

Trim and daube three small ribs of beef with some fillets of lean ham and fat bacon; place tham in an oval braizing-pan, garnish with six shalots, a grated stick of horseradish, and a garnished fagot of parsley and green onions; moisten with a bottle of Rhenish wine and a single ladleful of good strong broth, braize the beef gently on a slow fire, with live embers on the lid of the pan, taking care to baste the beef frequently with its own liquor; when done, glaze and dish it up ; strain the braize through a silk sieve into a stewpan, take off all the fat, add a small pot of red-currant jelly, the grated rind of two oranges, and the juice of four; reduce the whole to the consistency of sauce, pour it round the beef, garnish with a border of quenelles of pototoes (No. 312), glaze the beef afresh, and send to table.

Braized ribs of beef may also be sent to table in a variety of other forms; as, for instance, a VAnglaise, a la Milanaise, a la Macedoine, a la Royale, etc, for which see Braized Rolls of Beef.