Ribs of Beef a l'Hindostan

Prepare the piece of beef exactly the same as for the beef American style (No. 1331); set it in a dish with round slices of onions, sprigs of parsley, thyme, bay leaf, salt, mignonette, a glassful of sweet oil and a little vinegar. Leave it to marinate for two hours, turning the meat over several times in its pickle, then wrap the marinade up in several sheets of strong buttered paper, also the meat, and cook as explained in the American beef (No. 1331). Wash two pounds of rice in tepid water, blanch for one minute in boiling water, and put it into a saucepan; moisten with three pints of broth (No. 194a), add three-quarters of a pound of butter, an infusion of saffron, salt, and cayenne pepper; boil and finish cooking for three-quarters of an hour in the oven; when the rice is done, take away the sixth part, which must be put in a saucepan, adding to it some allemande sauce (No. 407), and then let it get cool. Use this rice to make small croquettes for garnishing. Lay the balance of the rice on the dish with the ribs, surrounding it with the small croquettes. Serve at the same time a sauce-boat full of thickened gravy (No. 405).