Parsley Does Thyme (The Upper East Side Cookbook Book 3)

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Put a little water, or, for choice, clear stock, upon the roasting-dish and pour it over the fillet. Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one and one-half hours with not too hot a fire. After that, place the beef on an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the vegetables and let it boil up. Cut some slices of the beef, and strain the sauce over all. Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme, bay-leaf, for two hours.

Take seven tomatoes cut in pieces, four carrots cut in two and three in four, about one-half inch long, ten smallish onions, and braise them all together; then add two large table-spoonfuls of demi-glaze, some salt and pepper. Serve all very hot on an oval dish.

Parsley: Planting, Growing, and Harvesting Parsley Plants | The Old Farmer's Almanac

Take the raw beef, either rump-steak or fillet, and brown it in the pan in some butter. Then add a little boiling water. Add then six or eight chopped shallots, the hearts of two celeries chopped, a few small and whole carrots, pepper, salt, two cloves. Before serving, bind the sauce with a little flour and pour all over the meat. For this national dish that part of the animal called the "spiering" is used, which is cut from near the neck.

Sauces - Basics with Babish

What is called fresh silverside in England answers very well. Cut the beef into slices about half-an-inch thick and divide the slices into four pieces.

This you can do with a piece of four pounds. For a piece of four pounds, cook first of all four large fried onions in fat. Take the meat out and place it on a dish. Add to the fat two dessert-spoonsful of flour and let it cook gently for five minutes, adding a good pint of water. Pass the sauce through a tammy, over the onions, and put the meat back in it, and it ought to cover them. Then add a dessert-spoonful of good vinegar and a strong bunch of herbs.

Stew for an hour, take off the fat and remove the bunch of herbs. Heat up again and serve. The real name of this dish is Miroton de la Concierge , and it is currently held that only concierges can do it to perfection. Put a handful of minced onion to fry in butter; when it is nearly cooked, but not quite, add a dessert-spoonful of flour, and stir it till all is well colored. Pour on it a little gravy, or meat-juice of some kind, and let it simmer for ten minutes after it begins to steam again. Then take your beef, which must be cold, and cut in small slices; throw them in and let it all cook for a quarter of an hour, only simmering, and constantly stirring it, so that though it becomes considerably reduced it does not stick to the pan.

This is a winter dish; it is most sustaining, and once made, it can be kept hot for hours without spoiling. Mince your beef with an equal quantity of peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves. If you have any cheap red wine pour it over the mince till it is well moistened. If you have no red wine, use gravy. If you have no gravy, use milk.

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Let all heat up in the oven for ten minutes, then sprinkle in some currants or sultanas. If the mince is moist it can be kept by the fire till required, or the dish can be covered with another one and placed in a carrying-can, taken out to skating or shooting parties. Grill some slices of fat veal; cook some sliced tomatoes with butter, pepper and salt, on a flat dish in a pretty quick oven.


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A fillet of veal, larded with fat bacon, of about three pounds. Braise it one and one-half hours on a moderate fire. Dish with its own gravy. This eats well with spinach, endive, sorrel or carrots. Cut your veal into fairly thick cutlets, lard them with fat bacon, and braise them in the oven, with salt, pepper and butter.

Dish up, and rinse the pot with a little stock, and pour it on the meat ready to serve. Take a calf's liver, lard it with fat bacon, braise it with the bourgeoise garnish—carrots and turnips. Take some slices of loin of veal, fry them in butter, with pepper and salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira. Put the mushrooms and sauce on each slice and sprinkle chopped parsley over all. This can also be done with fines herbes , mushrooms, chervil and parsley, chopped before cooking them in the butter.

Take your veal, which need not be from the fillet or the best cuts. Cut it into pieces about an inch long and add a little water when putting it into the pan; salt, pepper and a little nutmeg, and let it simmer for two hours. When tender, stir in the juice of half a lemon, and then bind the sauce with the yolk of an egg, or, in default of that, with a little flour.

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Serve immediately. You will find that when you wish to bind a sauce at the last minute, egg powder will serve very well. Take some chopped veal and with it an equal quantity of chopped beef, and one-quarter the quantity of breadcrumbs from a fresh loaf.