542. Braized Roll Of Beef, A L'Allemande

Braize the beef in the usual manner, garnish it round with stewed sauer-kraut (No. 165), round which place a border of potatoes cut in the shape of large olives, and fried of a fine light color in butter; sauce round with Poivrade or brown sauce, and send to table.

543. Braized Roll Of Beef, A La Royale

Prepare and braize the roll of beef, as directed for dressing the beef a la Flamande ; after trimming and glazing the roll, place it on a dish, and sauce it round with a rich ragout a la Financiere (No. 188); garnish round with a border of larded lambs' sweet-breads and whole truffles, placed alternately round the dish, and ornament the roll of beef by inserting six silver attelets or skewers garnished as follows:- First run the point of a skewer through a large double cock's-comb, then a large mushroom, a fine truffle, and lastly, a fine crayfish; use them as directed to ornament the roll of beef, and send to table

544. Braized Roll Of Beef, A La Windsor

Braize the roll of beef perfectly tender, trim, glaze, and place it on a dish; garnish round with alternate groups of stewed peas, and potatoes - turned in the shape of large olives, and fried of a fine light color in butter. Clarify and reduce the braize in which the beef has been done, and with it sauce the beef round, reserving part to be sent to table in a sauce-boat, to be handed round with the beef

545. Braized Roll Of Beef, A La Claremont

Procure about eighteen pounds of sirloin of beef, cut square from the centre ; bone and trim it, and then proceed to daube* the fillet and upper part of the beef with tongue and the fillets of a pheasant, cut into lengths of about four inches, and a quarter of an inch square in thickness; roll the beef and secure its shape with string, place it in a braizing-pan with the bones broken small, and the trimmings, three carrots, four onions, celery, a garnished fagot of parsley and green onions, four cloves, and two blades of mace ; moisten with half a bottle of Sherry, and two glasses of brandy, and set the whole to simmer on the stove-fire for about ten minutes; then add sufficient broth from the stock-pot to nearly cover the beef, place a well-buttered paper on it, cover the pan with its lid, and set the beef to boil gently on a slow fire for about five hours - taking care that, when the liquor has become somewhat reduced in quantity by boiling, the beef should be frequently moistened on the exposed surface, by being basted with the braize. When the beef is done, drain, trim, glaze, and place it on a dish; pour round it a ragout a la Clarcmont, consisting of a brown sauce, mixed with one-fourth part of brown puree of onions and some thin scollops of truffles, mushrooms, and red tongue, the whole to be cut out with a round cutter, about the size of half-a-crown piece; ornament the centre of the surface of the beef with fillets of rabbits contises with tongue and truffle, turned round into the shape of palm leaves, and simmered in a little fresh butter for the purpose; at each corner insert a silver skewer garnished with a large cock's-comb, a decorated quenelle, and a thick scollop of red tongue; place a border of decorated quenelles and large crayfish round the edge of the dish, and send to table.

* To daube, is to lard or garnish the inner part of fowls, or any joints of meat, by inserting long strips of ham, bacon, etc., with the aid of a larding-pin.