BRAIZED ROLL OF BEEF, A LA WINDSOR

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

roll of beef ↝ Beef, ground, raw [Ground beef]
stewed peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
potatoes—turned in the shape of large olives, and fried of a fine light colour in butter ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (2)

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 colour 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.

Original Text

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 colour 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.

Notes

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