613. Ribs of Beef larded

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
for larding
for stuffing
for roasting
for serving
optional improvement
Instructions (9)
  1. Choose a piece of beef with about four ribs, and cut very long.
  2. Carefully take away the bones.
  3. Lard the fleshy part through with strips of fat bacon, well seasoned with pepper, salt, and chopped parsley.
  4. Spread some veal stuffing over, and roll it round, keeping the stuffing in the interior.
  5. Tie it up with string.
  6. Roast in vegetables as in the last article, leaving it to cool in the vegetables.
  7. When cold, glaze and serve, garnished with sprigs of parsley.
Optional Improvement
  1. Rub the beef well with garlic and season well with salt and pepper, previous to spreading on the stuffing.
Alternative Method
  1. Leave the bones in the meat, lard the fleshy part, and afterwards roast it in vegetables to serve cold.
Original Text
613. Ribs of Beef larded.—Choose a piece of beef with about four ribs, and cut very long, carefully take away the bones, lard the fleshy part through with strips of fat bacon, well seasoned with pepper, salt, and chopped parsley; spread some veal stuffing over, and roll it round, keeping the stuffing in the interior, tie it up with string, and roast in vegetables as in the last article, leaving it to cool in the vegetables; when cold, glaze and serve, garnished with sprigs of parsley. The beef well rubbed with garlic and well seasoned with salt and pepper, previous to spreading on the stuffing, would be a great improvement. I sometimes leave the bones in the meat, lard the fleshy part, and afterwards roast it in vegetables to serve cold.
Notes
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