551. BRAIZED RUMP OF BEEF

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Bone the beef.
  2. After having trimmed it, secure its shape with string.
  3. Braise it as directed for braized rolls of beef, following those instructions, according to the manner in which the rump of beef is intended to be dressed as; as, for instance, à la Flamande, à la Printanière, &c. &c. &c.
Original Text
551. BRAIZED RUMP OF BEEF. This piece of beef is considered to be the best for braizing, and should be chosen of a fine quality for this purpose: rich, grained, of a deep brightened colour, and well covered with a thick coating of delicate-looking fat. Bone the beef, and, after having trimmed it, secure its shape with string, and braize it as directed for braized rolls of beef, following those instructions, according to the manner in which the rump of beef is intended to be dressed as; as, for instance, à la Flamande, à la Printanière, &c. &c. &c.
Notes
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