Braised Beef à la Française

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (16)

8lb. or 10lb. of round or rump of beef ↝ Beef, ground, raw [Ground beef]
4oz. sliced ham or bacon ↝ Ham [Cold cuts and cured meats]
a calf's foot cut up small
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
a bunch of herbs (thyme, parsley, bayleaf, lemon peel, etc.)
half a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a clove of garlic peeled but not cut ↝ Garlic, raw [Vegetables and Vegetable Products]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
whole peppers ↝ Spices, pepper, black [Spices and Herbs]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a full gill of white wine (Grave or Chablis, or, failing this, half a gill of sherry diluted with half a gill of water and the juice of half a small lemon) ↝ Wine, white [Wine]
half a gill of sherry diluted with half a gill of water and the juice of half a small lemon
the juice of half a small lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a liqueur-glassful of brandy ↝ Brandy [Liquor and cocktails]
about a pint of cold stock or water

Instructions (2)

Put 8lb. or 10lb. of round or rump of beef into a pan just large enough to hold it comfortably, laying in with it 4oz. sliced ham or bacon, a calf's foot cut up small, one onion, and two carrots sliced, a bunch of herbs (thyme, parsley, bayleaf, lemon peel, etc.), half a head of celery, a clove of garlic peeled but not cut (cutting it makes the taste stronger), a few cloves and whole peppers, with salt to taste; then add a full gill of white wine (Grave or Chablis, or, failing this, half a gill of sherry diluted with half a gill of water and the juice of half a small lemon), or a liqueur-glassful of brandy, and about a pint of cold stock or water.
Cover with a buttered paper, close the pan down.

Original Text · last edited 4 days ago

Braised Beef à la Française.—Put 8lb. or 10lb. of round or rump of beef into a pan just large enough to hold it comfortably, laying in with it 4oz. sliced ham or bacon, a calf's foot cut up small, one onion, and two carrots sliced, a bunch of herbs (thyme, parsley, bayleaf, lemon peel, etc.), half a head of celery, a clove of garlic peeled but not cut (cutting it makes the taste stronger), a few cloves and whole peppers, with salt to taste; then add a full gill of white wine (Grave or Chablis, or, failing this, half a gill of sherry diluted with half a gill of water and the juice of half a small lemon), or a liqueurglassful of brandy, and about a pint of cold stock or water. Cover with a buttered paper, close the pan down

Notes

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