Rump of Beef a-la-daube

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

for braising

Rump of beef ↝ Emu, full rump, raw [Poultry Products]
slips of fat bacon
sweet herbs
eschallots
beaten spices ↝ Spices, paprika [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
packthread

for serving

Spanish onion sauce ↝ Tomato products, canned, sauce, spanish style [Vegetables and Vegetable Products]
savoy sauce ↝ Cabbage, savoy, raw [Vegetables and Vegetable Products]
haricot sauce
ashée sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

Bone a rump of beef.
Daub it with slips of fat bacon, seasoned with sweet herbs, eschallots, beaten spices, pepper, and salt.
Bind it round with packthread.
Braise it till tender.
Wipe it dry.
Glaize the top.
Serve it up with the sauce round.

Original Text

Rump of Beef a-la-daube, or braised.

Bone a rump of beef and daub it with slips of fat bacon, seasoned with sweet herbs, eschallots, beaten spices, pepper, and salt. Bind it round with packthread,[44] and braise it till tender; then wipe it dry, glaize the top, and serve it up with the sauce round. Either Spanish onion sauce, or savoy, haricot, or ashée sauce may be used.

N. B. It may be served with the sauce either plain or daubed.

Notes

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