BRAIZED ROLL OF BEEF, A LA MILANAISE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (12)

twenty pounds of the prime cut from the centre of a well-covered sirloin of beef ↝ Beef, top sirloin steak, raw [Beef Products]
ham ↝ Ham [Cold cuts and cured meats]
a little chopped green thyme
winter-savory ↝ Winter squash, raw [Other red and orange vegetables]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bottle of red wine ↝ Wine, red [Wine]
two glasses of brandy ↝ Brandy [Liquor and cocktails]
good stock
half a pot of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a glass or two of Malaga or fine old Madeira
a glass or two of Malaga or fine old Madeira

Instructions (10)

Bone and trim about twenty pounds of the prime cut from the centre of a well-covered sirloin of beef.
Daube the under and upper fillets with ham, season with a little chopped green thyme and winter-savory, mignonette pepper, and salt.
Roll the beef up tight, and secure its shape with string.
Place it with the trimmings and usual accessories recommended in the foregoing cases, in a braizing pan.
Moisten with a bottle of red wine and two glasses of brandy, and set the whole to simmer very gently on a slow fire for about fifteen minutes.
Then add a sufficient quantity of good stock, to reach rather better than half way up the beef.
Place thereon a well-buttered paper, cover with the lid of the pan, and set the whole to braize gently for about five hours—taking care frequently to baste the beef with its liquor.
When the beef is done, drain, trim, and glaze it—first straining off the braize, and divesting it of every particle of grease.
Then clarify, and afterwards reduce it to the consistency of thin glaze, to which add half a pot of red currant jelly, a glass or two of Malaga or fine old Madeira.
Dish up the roll of beef, pour this sauce over it.

Original Text

BRAIZED ROLL OF BEEF, A LA MILANAISE.
BONE and trim about twenty pounds of the prime cut from the centre of a well-covered sirloin of beef; daube the under and upper fillets with ham, season with a little chopped green thyme and winter-savory, mignonette pepper, and salt; roll the beef up tight, and secure its shape with string; place it with the trimmings and usual accessories recommended in the foregoing cases, in a braizing pan; moisten with a bottle of red wine and two glasses of brandy, and set the whole to simmer very gently on a slow fire for about fifteen minutes; then add a sufficient quantity of good stock, to reach rather better than half way up the beef; place thereon a well-buttered paper, cover with the lid of the pan, and set the whole to braize gently for about five hours—taking care frequently to baste the beef with its liquor. When the beef is done, drain, trim, and glaze it—first straining off the braize, and divesting it of every particle of grease; then clarify, and afterwards reduce it to the consistency of thin glaze, to which add half a pot of red currant jelly, a glass or two of Malaga or fine old Madeira. Dish up the roll of beef, pour this sauce over it, at each

Notes

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