BEEF.
478 | Braised Beef à la Morlaisienne.
—Procure a rump-piece of beef weighing three pounds, lard it with four large pieces of salt pork, seasoned with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces of salt pork or fat at the bottom, add one sliced onion, the round slices of one carrot, one sprig of thyme, and a bay-leaf; season with a pinch of salt and half a pinch of pepper, then cover, and brown it well on both sides for ten minutes. Moisten with half a pint of white broth (No. 99) and half a pint of Espagnole sauce (No. 151), then cook for one hour. When finished, lay it on a dish, garnishing with six stuffed cabbages (No. 919). Skim off the fat, strain the gravy, and pour the sauce over, or else serve it in a separate sauce-bowl.