(1329). Ribs Of Beef A La Bristed (Cotes De Boeuf A La Bristed)

Choose a piece of rib, the meat of it being a pink color and well mortified. Remove the flesh from the spine, saw off the bone at the end of each rib, bone these at the side of the breast, being careful not to injure the layer of fat covering it, then saw off the bones six inches from the spine; now fold the boned piece over the other one, and in order to keep it in shape, tie firmly with twelve rounds of string, knotting it each time it goes round the meat. Garnish the bottom of a brazier with bardes of fat pork, and slices of ham, and lay the ribs on top. Moisten with four quarts of broth (No. 194a), and half a pint of Madeira wine; set around it two carrots cut lengthwise in four, two stalks of celery, two medium sized onions with two cloves in each, one bunch of parsley garnished with thyme and bay leaf, mace, salt and whole peppers. Let boil slowly for three and a half to four hours, basting frequently with its own juice, and glaze a fine color. Strain the gravy, skim off the fat and reduce it with the same quantity of brown Spanish sauce (No. 414). and half a pint of Madeira wine. Lay the piece of meat on a dish, garnish around with stuffed tomatoes (No. 2842), and stuffed mushrooms (No. 650), and slip into the bottom of the dish one-third of its own sauce.

Serve at the same time the rest of it in a sauce-bowl, after having mingled in a piece of good butter.

(1330). Ribs Of Beef A L'Hindostan (Cotes De Boeuf A L'Indostan )

Prepare the piece of beef exactly the same as for the beef American style (No. 133:): 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 soma 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.

Servo at the same time a sauce-boat full of thickened gravy (No. 405).

(1331). Ribs Of Beef Of Thirty-Two Pounds, American Style (Cotes Deboeuf De Trente Deux Livres, A L'Aiuericaine)

These ribs lay next to the short loin, on the side near the neck; in veal and mutton this part is called the rack; the ribs are the most desirable part of the beef, and are either roasted or braised.

Choose the ribs from a tender, well mortified piece of meat, saw off the projecting part of the spine.

To roast on the spit, it must be wrapped up or packed in several sheets of strong, greased paper; tie with several turns of string, lay it in a cradle spit (Fig. 116) to cook, which will take about three hours and a half before a good, regular fire. Half an hour before removing from the spit, remove the paper, let brown nicely, then put it on a heater to keep warm for forty-five minutes before serving. To roast in the oven, place the ribs in a baking pan, pour on some fat. and roast it for four hours, carefully basting several times during the cooking; salt and set it on a heater to keep warm three-quarters of an hour before serving. When sending the roast to table serve with it a sauce-bowl of good thickened gravy (No. 405) and a dish of mellow potatoes, prepared as follows: Cook some potatoes in salted water for thirty minutes, drain and press them through a colander, adding half an ounce of butter for each pound of potatoes. Form this puree into balls an inch and a half in diameter, lay them on a buttered pan, pour over some more butter, and brown them in the oven. Serve them at the same time as the roast beef.

The time for cooking different sizes is: For a cut of five pounds, forty minutes, then keep in hot closet for fifteen minutes longer; for a cut of ten pounds one hour, keep in hot closet twenty minutes: for a cut of fifteen pound one hour and three-quarters, keep in hot closet twenty-five minutes; for a cut of twenty pounds, two hours and one-quarter, then keep in a hot closet thirty minutes; for twenty-five pounds, two hours and a half, then keep in a hot closet thirty-five minutes; for a cut of thirty pounds, three hours, then keep in a hot closet forty minutes.