572. SMALL RIBS OF BEEF, A LA MODE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

ribs of beef ↝ Beef, ground, raw [Ground beef]
half a bottle of sherry or Madeira
two wine-glassfuls of brandy ↝ Brandy [Liquor and cocktails]
two ladlefuls of good consommé
buttered paper ↝ Rice paper [Crackers, excludes saltines]
glazed carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (11)

Prepare the ribs of beef for braizing according to the foregoing instruction.
Moisten with half a bottle of sherry or Madeira and two wine-glassfuls of brandy.
Set the pan containing the ribs of beef on the stove-fire to simmer for about a quarter of an hour.
Add two ladlefuls of good consommé.
Cover the whole with a buttered paper and the lid.
Set the pan again on the fire to continue gently simmering for three or four hours (according to the weight or size of the piece of beef).
When done, drain and trim it.
Place it in a sautapan with a little of its own liquor.
Put it in the oven to dry for a minute or two—previous to glazing it; unless, indeed, it has been already glazed during the latter part of the braizing; which is the better method—frequent basting with its own liquor imparting additional flavour.
When glazed, dish the ribs of beef up, and garnish them round with groups of glazed carrots, turnips, and onions.
Sauce round with the essence in which the beef has been braized, clarified and boiled down to the consistency of half-glaze, for the purpose, and send to table.

Original Text

572. SMALL RIBS OF BEEF, A LA MODE.
PREPARE the ribs of beef for braizing according to the foregoing instruction, moisten with half a bottle of sherry or Madeira and two wine-glassfuls of brandy; then set the pan containing the ribs of beef on the stove-fire to simmer for about a quarter of an hour; after which add two ladlefuls of good consommé, cover the whole with a buttered paper and the lid, and set the pan again on the fire to continue gently simmering for three or four hours. (According to the weight or size of the piece of beef). When done, drain and trim it, place it in a sautapan with a little of its own liquor, put it in the oven to dry for a minute or two—previous to glazing it; unless, indeed, it has been already glazed during the latter part of the braizing; which is the better method—frequent basting with its own liquor imparting additional flavour; when glazed, dish the ribs of beef up, and garnish them round with groups of glazed carrots, turnips, and onions; sauce round with the essence in which the beef has been braized, clarified and boiled down to the consistency of half-glaze, for the purpose, and send to table.

Notes

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