Ribs of Beef a la Bourgeoise

Select a three-rib piece from the thinnest end of the ribs; remove two of the bones,leaving the middle one only. Lard the lean part of the meat with lardons (No. 1, Fig. 52) of raw, salted and unsmoked ham, season with mignonette and allspice, wrap it up in bards of bacon and tie. Garnish the bottom of a buttered braiziere (Fig. 134), with sliced onions and a carrot, a garnished bunch of parsley (No. 123), and moisten with one gill of Madeira wine, one gill of brandy, and a sufficient quantity of stock (No. 194a) to immerse the meat to three-quarters of its height. Boil, skim, and let cook for two and a half to three hours, turning the meat over and basting frequently; then remove it from the fire, and leave it in the stock to get about two-thirds cold, then take it out and lay it under a weight, and when completely cold pare it nicely into the shape of a cutlet; scrape the surface of the bone, and glaze the meat. Set it on a dish, and garnish around with pear-shaped carrots and turnips, previously blanched and cooked in white broth with a little sugar, and reduced to a glaze. Clarify the stock in the braiziere in order to make a jelly (as explained in No. 103), garnish the dish with this jelly chopped up, and cut triangular-shaped croutons: fasten into the meat three handsome hatelets of vegetables (No. 2526); trim the bone with a large paper frill (No. 10).