302

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (24)
Fillet preparation
Soup preparation
Bouilli garnish
Instructions (33)
  1. Divide the sirloin of beef into three parts.
  2. Bone the under part, or fillet.
  3. Cut the fillet into slices.
  4. Prepare plain steaks (No. 94) or curry (No. 197) from the fillet, or lard it whole.
  5. Gently stew the larded fillet in two quarts of water with a bay-leaf, two roasted onions, four cloves, and allspice until tender.
  6. Remove the fillet from the liquid, drain it dry, and set aside.
  7. Season and dredge the fillet well.
  8. Fry a piece of butter in a stewpan until frothy.
  9. Brown the fillet in the stewpan.
  10. Remove the fillet from the pan.
  11. Add half a dozen middle-sized onions to the pan and fry until golden brown.
  12. Add half a pint of stock and a teaspoonful of tarragon vinegar (No. 396) to the onions.
  13. Stew the onions gently until nearly tender.
  14. Return the beef to the stew-pan and simmer until the meat is warm through.
  15. Ensure the onions do not break.
  16. Serve the onions around the beef with sufficient sauce.
  17. Alternatively, prepare the fillet without fried onions.
  18. Chop and mix together an eschalot, parsley, capers, and the yelk of a hard-boiled egg.
  19. Strew the mixture lightly over the surface of the beef.
Soup and preserved beef preparation
  1. Simmer the fat end of the sirloin and bones in the liquor in which the fillet was first stewed until the beef looks loose.
  2. Put the beef away into a deep vessel.
  3. Strain the soup over the beef.
  4. Allow the soup to cool with the fat on top to exclude air, which will preserve it.
  5. When using the soup, clear off the fat.
  6. Add a cleaned and scalded carrot, parsnip, head of celery, leek, and three turnips to the soup.
  7. Simmer gently until the vegetables are done.
  8. Strain the vegetables from the liquor.
  9. Serve the soup with large, square, thick pieces of toasted bread.
Plain bouilli
  1. Warm the beef in the soup for a plain bouilli.
  2. Serve the bouilli with the turnips and carrots that were previously strained from the soup.
  3. A quartered white cabbage can be added as garnish to the bouilli or for flavouring the soup.
Dressed bouilli
  1. Stew sliced carrots and button onions in thickened stock.
  2. Pour the stewed carrots and onions over the dressed bouilli.
Original Text · last edited 5 days ago
The sirloin of beef I likewise divide into three parts; I first have it nicely boned. The under part, or fillet, as the French call it, will dress (when cut into slices) excellently, either as plain steaks (No. 94), curry (No. 197), or it may be larded whole, and gently stewed in two quarts of water (a bay-leaf, two onions, their skins roasted brown, four cloves, allspice, &c. &c.) till tender, when it should be taken out, drained quite dry, and put away; it is then ready to be used at any time in the following manner: season and dredge it well, then put it into a stewpan in which a piece of butter has been previously fried to a fine froth; when the meat is sufficiently brown, take it out, and throw into the pan half a dozen middle-sized onions, to do a fine gold colour; that accomplished, (during which the dredger should be in constant use,) add half a pint of stock, and a tea-spoonful of tarragon vinegar (No. 396), and let the onions stew gently till nearly tender: the beef should then be returned to the stew-pan, and the whole suffered to simmer till the meat is warm through: care must be taken that the onions do not break, and they should be served round the beef with as much sauce as will look graceful in the dish. The fillet is likewise very good without the fried onions; in that case you should chop and mix up together an eschalot, some parsley, a few capers, and the yelk of a hard egg, and strew them lightly over the surface of the beef. The fat end of the sirloin and bones should be put to simmer in the liquor in which the fillet was first stewed, and done till the beef looks loose; it should then be put away into a deep vessel, and the soup strained over it, which cooling with the fat upon the top (thereby excluding the air), will keep as long as may be required: when the soup is to be used, the fat must be cleared from it; a carrot, parsnip, a head of celery, a leek, and three turnips, cleaned and scalded, should be added to it, and the whole suffered to simmer gently till the vegetables are quite done, when they must be strained from the liquor, and the soup served up with large square thick pieces of toasted bread. [302]Those who like a plain bouilli warm the beef in the soup, and serve it up with the turnips and carrots which had been strained before from the soup. A white cabbage quartered is no bad addition to the garnish of the bouilli, or to the flavour of the soup. If it is a dressed bouilli, sliced carrots and button onions should be stewed in thickened stock, and poured over the meat.
Notes
Split from recipe 1ef05c73-f32c-4121-8012-958dfa384420