569. BOILED ROUND OF BEEF, A LA CHASSEUR, or “HUNTING BEEF.”

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Curing the beef
Boiling
Serving
Instructions (5)
  1. Cure a round of beef according to the directions given for the salting a brisket à l'Ecarlate; it will require a fortnight or three weeks thoroughly to impregnate the beef with the flavour of the herbs, spices &c.
  2. When the round of beef is sufficiently salted, put it on to boil in home-brewed ale.
  3. As soon as it is done, dish it up with carrots, turnips, baked Spanish onions, summer cabbages or Brussels-sprouts, and small suet dumplings—the whole of these to be placed in groups round the beef.
  4. Pour some gravy under it, and send to table.
  5. Rounds of beef prepared in the foregoing manner are more frequently sent to table cold—for breakfast and luncheon; especially at Christmas time, when they are considered a desirable feature on the side-board.
Original Text
569. BOILED ROUND OF BEEF, A LA CHASSEUR, or “HUNTING BEEF.” CURE a round of beef according to the directions given for the salt- ing a brisket à l'Ecarlate; it will require a fortnight or three weeks thoroughly to impregnate the beef with the flavour of the herbs, spices &c. When the round of beef is sufficiently salted, put it on to boil in home-brewed ale; as soon as it is done, dish it up with carrots, turnips, baked Spanish onions, summer cabbages or Brussels-sprouts, and small suet dumplings—the whole of these to be placed in groups round the beef; pour some gravy under it, and send to table. Rounds of beef prepared in the foregoing manner are more frequently sent to table cold—for breakfast and luncheon; especially at Christmas time, when they are considered a desirable feature on the side-board.
Notes
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