568. BOILED ROUND OF BEEF, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Follow the foregoing directions in every particular.
  2. Observe that a round of beef should remain ten days in the brine.
  3. The time it will require for boiling must necessarily vary, according to the weight of meat.
  4. Dress the round of beef according to the old English manner.
  5. Garnish it with the same sort of vegetables as directed to be used for the edgebone.
  6. Send it to table with some lightly-seasoned Piquante sauce, separately in a sauce-boat.
Original Text
568. BOILED ROUND OF BEEF, A L'ANGLAISE. FOLLOW the foregoing directions in every particular—(observing that a round of beef should remain ten days in the brine, and that the time it will require for boiling must necessarily vary, according to the weight of meat); in fact, dress the round of beef according to the old English manner, garnishing it with the same sort of vegetables as directed to be used for the edgebone, and send it to table with some lightly-seasoned Piquante sauce, separately in a sauce-boat.
Notes
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