1149—Pièce de Bœuf à la Mode Chaude

Lard the piece of beef, which should not, if possible, weigh more than from four to five lbs. The strips of bacon used for larding ought to have been prepared fifteen or twenty minutes in advance, No. 168, Cooked Marinade for Venison in a few tablespoonfuls of brandy, and sprinkled with parsley just before being used.

Rub the piece with salt, pepper, and nutmeg, and put it into a basin with one bottle of red wine and one-fifth pint of brandy, and set it to No. 168, Cooked Marinade for Venison for four or five hours, taking care to turn it over from time to time.

Then set it to braise after the manner described under No. 247, Ordinary Braisings; add its No. 168, Cooked Marinade for Venison to the moistening, and surround it with three small, boned, No. 273, Blanchings, and strung calf’s feet.

When the cooking is three-quarters done, transfer the piece of beef to another saucepan, and surround it with the following garnish:—

1. About one-quarter lb. of carrots turned to the shape of elongated olives, and already two-thirds cooked.

2. Small onions coloured in two-thirds lb. of butter.

3. The calf’s feet cut into small, square, or rectangular pieces.

Strain the braising-liquor over the whole, and complete the cooking gently. When about to serve, either glaze the piece of beef, or dish it plain; coat it lightly with sauce, and send what remains of the latter, with the garnish, in a timbale.