573. SMALL RIBS OF BEEF, A LA BOURGEOISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for braizing
for serving
Instructions (9)
  1. Trim three small ribs of beef.
  2. Daube and prepare them for braizing with their trimmings and the usual complement of vegetables, &c.
  3. Moisten with two large ladlefuls of good broth.
  4. Set the beef to boil very gently on a slow fire till done.
  5. This will require about four hours and a half if the piece of beef be small.
  6. Take care to turn it over in its braize occasionally.
  7. When the ribs are done, drain, trim, and glaze them.
  8. Dish them up with a border of glazed carrots, onions, turnips, Brussels-sprouts or stewed cabbages, round them.
  9. Pour the essence on them, and serve.
Original Text
573. SMALL RIBS OF BEEF, A LA BOURGEOISE. TRIM three small ribs of beef, daube and prepare them far braizing with their trimmings and the usual complement of vegetables, &c.; mois-ten with two large ladlefuls of good broth; set the beef to boil very gently on a slow fire till done; which will require about four hours and a half if the piece of beef be small; taking care to turn it over in its braize occasionally: when the ribs are done, drain, trim, and glaze them; dish them up with a border of glazed carrots, onions, turnips, Brussels-sprouts or stewed cabbages, round them; pour the essence on them, and serve.
Notes
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