BRAIZED ROLL OF BEEF, A LA FLAMANDE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (15)

a piece of sirloin of beef well covered with fat, weighing about twenty pounds ↝ Beef, top sirloin steak, raw [Beef Products]
ham or bacon about a quarter of an inch square and four inches long ↝ Ham [Cold cuts and cured meats]
four carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
four onions, with a clove stuck in each ↝ Onions, raw [Vegetables and Vegetable Products]
four heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a faggot of parsley with thyme and a bay-leaf ↝ Parsley, raw [Not included in a food category]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
half a bottle of sherry
two glasses of brandy ↝ Brandy [Liquor and cocktails]
a sufficient quantity of good stock or consommé
a well-buttered paper ↝ Rice paper [Crackers, excludes saltines]
turned and glazed carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
glazed onions ↝ Onions, raw [Vegetables and Vegetable Products]
Brussels-sprouts ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]

Instructions (14)

Bone the sirloin, leaving the fillet adhering to the upper part.
Daube or interlard the fillet in a slanting position by inserting with a large daubing needle some pieces of ham or bacon about a quarter of an inch square and four inches long.
Roll the beef up close and fasten it round with a string so as to secure its shape.
Break up the bones and place them with the trimmings at the bottom of a braizing pan.
Place the roll of beef on the bones, and garnish with four carrots, four onions, with a clove stuck in each, four heads of celery, and a faggot of parsley with thyme and a bay-leaf, and two blades of mace.
Moisten with half a bottle of sherry and two glasses of brandy.
Set the whole on the stove to simmer for about ten minutes.
Add a sufficient quantity of good stock or consommé, nearly to cover the beef.
Place thereon a well-buttered paper, and, after having caused it to boil, set the braizing pan to continue gently boiling on a moderate stove for about five or six hours; the time for this must be regulated by the degree of tenderness of the meat.
When the beef is done, drain, trim, and put it into a convenient-sized pan, containing a little of the liquor in which it has been braized.
With a portion of the remaining part, work some brown sauce for the remove.
Boil the rest down, and with this glaze the beef.
Place it on a dish, garnish round with alternate groups of turned and glazed carrots and turnips, glazed onions, and Brussels-sprouts.
Pour the sauce above alluded to round the dish, glaze the beef, and send to table.

Original Text

BRAIZED ROLL OF BEEF, A LA FLAMANDE.
TAKE a piece of sirloin of beef well covered with fat, weighing about twenty pounds; bone it, leaving the fillet adhering to the upper part; daube or interlard the fillet in a slanting position by inserting with a large daubing needle some pieces of ham or bacon about a quarter of an inch square and four inches long; then roll the beef up close and fasten it round with a string so as to secure its shape. Break up the bones and place them with the trimmings at the bottom of a braizing pan; then place the roll of beef on the bones, and garnish with four carrots, four onions, with a clove stuck in each, four heads of celery, and a faggot of parsley with thyme and a bay-leaf, and two blades of mace; moisten with half a bottle of sherry and two glasses of brandy; set the whole on the stove to simmer for about ten minutes; then add a sufficient quantity of good stock or consommé, nearly to cover the beef; place thereon a well-buttered paper, and, after having caused it to boil, set the braizing pan to continue gently boiling on a moderate stove for about five or six hours; the time for this must be regulated by the degree of tenderness of the meat. When the beef is done, drain, trim, and put it into a convenient-sized pan, containing a little of the liquor in which it has been braized; and with a portion of the remaining part, work some brown sauce for the remove; boil the rest down, and with this glaze the beef. Place it on a dish, garnish round with alternate groups of turned and glazed carrots and turnips, glazed onions, and Brussels-sprouts; pour the sauce above alluded to round the dish, glaze the beef, and send to table.

Notes

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