Reference > Farmer's Cookbook > BEEF > Braised Beef
  Fillet of Beef with Vegetables Beef à la Mode  
CONTENTS · BIBLIOGRAPHIC RECORD

Braised Beef

3 lbs. beef from lower part of round or face of rump
Carrot
1/4 cup each, cut in dice
Turnip

Onion
2 thin slices fat salt pork
Celery
1/2 teaspoon peppercorns
Salt and pepper

Try out pork and remove scraps. Wipe meat, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat. When turning meat, avoid piercing with fork or skewer, which allows the inner juices to escape. Place on trivet in deep granite pan or in earthen pudding-dish, and surround with vegetables, peppercorns, and three cups boiling water; cover closely, and bake four hours in very slow oven, basting every half-hour, and turning after second hour. Throughout the cooking, the liquid should be kept below the boiling-point. Serve with Horseradish Sauce, or with sauce made from liquor in pan.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fillet of Beef with Vegetables Beef à la Mode  
 
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