680. The real Italian method (called à l’Estoufade)

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

two pounds of rump of beef larded through ↝ Emu, full rump, raw [Poultry Products]
one quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of broth ↝ Soup, broth [Soups, broth-based]
a little tomato may be introduced if handy ↝ Tomatoes, raw [Tomatoes]

Instructions (2)

Boil and proceed as before, but make the gravy as follows, and use it instead of the preceding.
Take two pounds of rump of beef larded through, put in a small stewpan, with one quarter of a pound of butter, fry gently for one hour, turning almost continually; when forming a glaze add half a pint of broth, let simmer another hour, take the fat off, and use that gravy instead of that above described; a little tomato may be introduced if handy, serve the beef at the same time in a separate dish.

Original Text · last edited 13 days ago

680. The real Italian method (called à l’Estoufade).—Boil and proceed as before, but make the gravy as follows, and use it instead of the preceding. Take two pounds of rump of beef larded through, put in a small stewpan, with one quarter of a pound of butter, fry gently for one hour, turning almost continually; when forming a glaze add half a pint of broth, let simmer another hour, take the fat off, and use that gravy instead of that above described; a little tomato may be introduced if handy, serve the beef at the same time in a separate dish.

Notes

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