Home › The Principles of Cookery › BEEF (a la Braise)

BEEF (a la Braise)

Hang a rump of beef for five or six days; remove the bone, and lard it freely with small pieces of ham or bacon, rolled in a seasoning composed of an onion minced very fine, a little garlic, thyme, parsley, pepper, and salt. After the ham or bacon has been rolled in the seasoning, add to what is left of the latter a pint of vinegar, a pint of port wine, and a teaspoonful of salad-oil. Steep the beef in this mixture for one night. Before cooking, wrap it in paper, and roast it on a cradle spit, basting it well all the time it is before the fire. Serve with brown gravy thickened, and garnish with horse-radish scraped, and boiled carrots. Some cooks also add a little lemon-juice, and slices of pickled cucumber. Probable cost of beef, 11d. to 1s. per pound.