566. STEWED BRISKET OF BEEF, A LA FLAMANDE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

a well-covered piece of fresh brisket of beef ↝ Beef, brisket [Beef, excludes ground]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a faggot of parsley ↝ Parsley, raw [Not included in a food category]
green onions ↝ Onions, green, raw [Onions]
thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
sufficient good broth (from the boiling stock) ↝ Soup, broth [Soups, broth-based]
turned carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips (boiled down with consommé and a little sugar) ↝ Turnips, raw [Vegetables and Vegetable Products]
Brussels-sprouts ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]
glazed onions ↝ Onions, raw [Vegetables and Vegetable Products]
a well-finished Espagnole or Poivrade sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a well-finished Espagnole or Poivrade sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (9)

Pare off the breast-bone and rough parts adhering to a well-covered piece of fresh brisket of beef.
Place it on the drainer of a large braizing-pan.
Garnish with carrots, onions, celery, a faggot of parsley, green onions, thyme, and bay-leaf, six cloves, and two blades of mace.
Moisten with sufficient good broth (from the boiling stock) to cover the beef.
Set the pan to boil gently for about five hours.
When done, drain the brisket on a dish, trim and place it on a baking-sheet.
Pour a little broth under it, glaze well and put it in the oven to dry and glaze it again.
Then place the brisket of beef on its dish, garnish it round with alternate groups of turned carrots and turnips (boiled down with consommé and a little sugar), Brussels-sprouts, and glazed onions.
Sauce the beef round with a well-finished Espagnole or Poivrade sauce, and send to table.

Original Text

566. STEWED BRISKET OF BEEF, A LA FLAMANDE.
PARE off the breast-bone and rough parts adhering to a well-covered piece of fresh brisket of beef; place it on the drainer of a large braizing-pan; garnish with carrots, onions, celery, a faggot of parsley, green onions, thyme, and bay-leaf, six cloves, and two blades of mace; moisten with sufficient good broth (from the boiling stock) to cover the beef. Set the pan to boil gently for about five hours; when done, drain the brisket on a dish, trim and place it on a baking-sheet, pour a little broth under it, glaze well and put it in the oven to dry and glaze it again; then place the brisket of beef on its dish, garnish it round with alternate groups of turned carrots and turnips (boiled down with consommé and a little sugar), Brussels-sprouts, and glazed onions; sauce the beef round with a well-finished Espagnole or Poivrade sauce, and send to table.
Brisket of beef, prepared in the foregoing manner, may also be sent to table in every variety of method described for the preparation of rolls of beef, as well as rumps and fillets, in their various forms.

Notes

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