(1341). Rump Of Beef, Flemish Style (Pointe De Culotte De Boeuf A La Flamande)

Have the meat prepared and cooked the same as for a la Boucicault (No. 1337), using the pork, but no vegetables. Cut up some carrots pear-shaped, about four pounds in all, as many turnips cut into one inch in diameter balls; also a four-pound cabbage cut in four, blanch each sepaately and divide it into twenty small parts, tying each one together with a coarse thread. Lay the cabbages in a row in the center of a low saucepan, through its entire length, set in the turnips on one side and the carrots on the other, dilute with just sufficient stock from the meat to cover the vegetables, and one hour and a half before serving, place over them a heavy piece of buttered paper. Boil on a very slow fire, or in the oven, and when the vegetables are cooked, serve up the piece of meat, and set on one side of it half of the carrots and turnips, laying the other half on the other side, alternating them so as to vary the colors. Place the cabbages at the two ends, and lay on them the salt pork cut into slices.

Reduce the gravy to the consistency of a light half-glaze, moisten the meat with a part of it, and serve the rest in two sauce-boats.

(1342). Rump Of Beef, Greek Style (Pointe De Culotte De Boeuf A La Grecque)

Prepare and cook a piece of beef as explained for a la Careme (No. 1338); glaze and place around it a garnishing of tomatoes, Greek style, prepared as explained below; serve at the same time the braise stock, strained, skimmed and reduced.

Stuffed Tomatoes, Greek Style

Chop very fine one pound of lean beef, veal or lamb with two ounces of beef suet; bake two large onions till quite brown, chop them up with the meat, adding pepper, salt and a little water; cook the whole in a deep pan for two hours, then add a little butter and a lump of sugar, and continue cooking until quite dry, stirring it occasionally. Cut a piece off the top of some tomatoes, scoop out the centers, fill with the preparation, put back the covers, and rub them over with a little flour and powdered sugar. Place the tomatoes in a pan with small bits of butter spread over each. Pass the insides removed from the tomatoes through a sieve, add to this a little butter and a tablespoonful of oil, pour this into the pan, and bake the tomatoes slowly; they must be slightly browned when done. This same meat dressing can be utilized for stuffing cabbages or egg-plant.

(1343). Rump Of Beef, Jaediniere (Pointe De Culotte De Boeuf Jardiniere)

Braise a rump aitchbone of beef, after it is done drain it to pare, decreasing the thickness of the layer of fat covering the meat and cut it away underneath so that the slices will not be too wide; now divide it into uniform slices not too thin; reshape the piece to its original form and lay it on a baking dish with a part of its stock strained, skimmed and mingled with a few spoonfuls of Madeira, then reduced to a half-glaze; stand it in a mild oven and glaze while basting frequently. Apart from this prepare a garnishing of braised lettuce, small braised carrots, small flowerets of cauliflower all of one size and cut up string beans, besides some thick slices of cucumbers lightly scooped out on one side: then blanched, stuffed and glazed. At the last moment remove the rump, stand it on a long dish arranging it in a half circle, then dress the garnishings symmetrically in the hollow of the half circle. Place the stuffed cucumbers the whole length on the outside of the meat, forming them into a chain; glaze the slices of beef with a brush, slip a few spoonfuls of the reduced stock in the bottom of the dish and serve the surplus well reduced separately.