Braised Beef, Providence Style

Braise the beef as indicated for braised beef, and add a quarter of a cooked cauliflower, half a breakfast cupful of flageolet beans, and a cupful of carrots, cut with a vegetable scoop shortly before serving. Place the vegetables in a pan with the skimmed gravy and cook for five minutes. Serve the beef on a hot dish, the vegetables arranged in heaps around it, and pour the gravy over the beef.

Braised Rib Of Beef

Select a chuck-rib of beef, cut very short, cut off the chine bone, leaving only the rib, then tie with a string and place in a stewpan just large enough to contain it. Add a couple of pints of broth, a gill of brandy, a little salt, pepper and an onion, a clove, some sweet herbs and a carrot. Cover the pan and boil slowly for two hours. At the expiration of that time, if tender, place on a dish, and keep it warm while preparing the gravy, which is made as follows : Strain the stock in which the meat has been cooked, and take off all fat, reduce it one-half over the fire, and pour over the meat, garnishing with macaroni, noodles or vegetables, arranged around the dish in small heaps.

Chateaubriand Of Beef

Cut the desired number of thick slices from a tenderloin of beef, and slit each one nearly in halves; place a teaspoonful of beef marrow seasoned with salt and cayenne and a few strips of onion in this cavity, pressing the sides together, and brush over with warm butter or oil; place on a warm gridiron over a clear fire for ten minutes. Remove, dish and squeeze a little lemon juice over them, serving as hot as possible. Care should be taken to prevent the marrow from oozing out during the process of cooking.

Corned Beef, American Style

Soak the desired quantity of corned beef, and put on to boil in fresh cold water; skim well and simmer until done and tender. Allow it to become cool in the liquor in which it has been cooked, and then before quite cold put in a flat hollow dish and cover with a board, pressing it with a weight. Remove all the fat from the meat liquor and save it, but take care that it is not allowed to stand in an iron vessel. Have ready boiled two or three beets, small carrots, a small cabbage, some turnip and potatoes, and a small squash; wash them well and scrape the carrots, cut the cabbage into quarters, pare the turnips and squash, and cut into slices, and pare the potatoes. Place the meat liquor on to boil about two hours before required, and when it boils put in the carrots, cabbage and turnips, and half an hour before dinner add the squash and potatoes. When tender, take up the vegetables carefully, and drain on a colander, slicing the carrots. Place the cold meat in the center of a large dish, and serve the carrots, potatoes and turnips around the edge, with the squash, cabbage and beets in separate dishes.

Boiled Corned Beef And Spinach

Use sufficient of the rump or brisket of corned beef, place in a saucepan and cover with fresh water; boil briskly for an hour and a half, serving with boiled spinach.