574. BRAIZED RIBS OF BEEF, WITH MADEIRA SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
braizing liquid
garnish
Instructions (5)
  1. Prepare the ribs of beef for braizing in the usual manner.
  2. Moisten with half a bottle of Madeira and a ladleful of good consommé.
  3. Braize the beef gently for about four or five hours.
  4. When done, trim, glaze, and dish it up with alternate groups of fried potatoes in the shape of large olives, and any green vegetable the time of year may afford.
  5. Use the clarified braize, reduced to an essence, as sauce, and send to table.
Original Text
574. BRAIZED RIBS OF BEEF, WITH MADEIRA SAUCE. PREPARE the ribs of beef for braizing in the usual manner, moisten with half a bottle of Madeira and a ladleful of good consommé; braize the beef gently for about four or five hours; when done, trim, glaze, and dish it up with alternate groups of fried potatoes in the shape of large olives, and any green vegetable the time of year may afford; use the clarified braize, reduced to an essence, as sauce, and send to table.
Notes
—