Braised Beef
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Tomato Sauce.
- Take three pounds of rump steak;
- put in a saucepan four ounces of salt pork, which cut in small pieces, place your beef on top, and simmer gently for half an hour, turning it over from time to time;
- then add as much consommé (stock, Art.
- 1) as will entirely cover your beef, and two sherry-glasses of white wine, a carrot, an onion, three branches of thyme, three bay-leaves, three cloves, three pepper-corns, three parsley-roots, a pinch of salt and pepper, and a little nutmeg;
- simmer gently for four hours, drain, and serve with a tomato sauce (Art.
- 90);
- or you can serve your beef with the liquid in which it was cooked, after having removed all the grease, and strained carefully.