570. STEWED RIBS OF BEEF, A LA CHASSEUR.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (13)

three or four small ribs of beef well covered with fat ↝ Beef, ground, raw [Ground beef]
fillets of fat bacon or ham, a quarter of an inch square—seasoned with prepared herb-seasoning (No. 1250) ↝ Ham [Cold cuts and cured meats]
any sort of game
four carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
four onions ↝ Onions, raw [Vegetables and Vegetable Products]
three heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a well-garnished faggot
half a bottle of sherry
sufficient broth to cover the beef ↝ Soup, broth [Soups, broth-based]
glazed Spanish onions ↝ Onions, raw [Vegetables and Vegetable Products]
carrots—turned in the shape of pears ↝ Carrots, raw [Vegetables and Vegetable Products]
a well-finished Madeira sauce (No. 8)
bright aspice-jelly (to be made from the liquor in which the meat has been braized)

Instructions (16)

Procure three or four small ribs of beef well covered with fat.
Saw off the spine-bone close up to the rib-bones, and with the saw shorten the rib-bones to about ten inches.
Daube or interlard the lean right through with fillets of fat bacon or ham, a quarter of an inch square—seasoned with prepared herb-seasoning (No. 1250).
Cure the ribs of beef, as described for the preparation of the hunting-beef.
When it is ready, wash the bone off in cold water.
Place the ribs of beef in a braizing-pan on a drainer.
Garnish with the bruised carcasses of any sort of game, four carrots, four onions, three heads of celery, and a well-garnished faggot.
Moisten with half a bottle of sherry, and sufficient broth to cover the beef.
Set the pan on the fire to continue gently boiling for about four hours.
When the beef is done, drain, trim, and glaze it.
Put in the oven to dry the surface, and glaze it again.
Dish it up, garnish it round with glazed Spanish onions, and carrots—turned in the shape of pears.
Sauce the ribs of beef round with a well-finished Madeira sauce (No. 8), and send to table.
It is usual to dress ribs of beef in this manner to be eaten cold—for this purpose it is necessary to allow them to cool in their own braize; by which means they are materially benefited, as they absorb a considerable proportion of the essence—thereby acquiring both flavour and delicacy.
When the ribs of beef are cold, take them out of their braize, trim, glaze, and dish them up.
Surround them with a border of bright aspice-jelly (to be made from the liquor in which the meat has been braized), and send to table.

Original Text

570. STEWED RIBS OF BEEF, A LA CHASSEUR.
PROCURE three or four small ribs of beef well covered with fat, saw off the spine-bone close up to the rib-bones, and with the saw shorten the rib-bones to about ten inches; then daube or interlard the lean right through with fillets of fat bacon or ham, a quarter of an inch square—seasoned with prepared herb-seasoning (No. 1250). Next, cure the ribs of beef, as described for the preparation of the hunting-beef; and when it is ready, wash the bone off in cold water, place the ribs of beef in a braizing-pan on a drainer, garnish with the bruised carcasses of any sort of game, four carrots, four onions, three heads of celery, and a well-garnished faggot; moisten with half a bottle of sherry, and sufficient broth to cover the beef. Set the pan on the fire to continue gently boiling for about four hours; when the beef is done, drain, trim, and glaze it, put in the oven to dry the surface, and glaze it again; then dish it up, garnish it round with glazed Spanish onions, and carrots—turned in the shape of pears; sauce the ribs of beef round with a well-finished Madeira sauce (No. 8), and send to table.
It is usual to dress ribs of beef in this manner to be eaten cold—for this purpose it is necessary to allow them to cool in their own braize; by which means they are materially benefited, as they absorb a considerable proportion of the essence—thereby acquiring both flavour and delicacy. When the ribs of beef are cold, take them out of their braize, trim, glaze, and dish them up; surround them with a border of bright aspice-jelly (to be made from the liquor in which the meat has been braized), and send to table.

Notes

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