[1146—PIÈCE DE BŒUF A LA BOURGUIGNONNE]
Lard the piece of beef, and [marinade] it for three hours in brandy and red wine. Braise it after the manner described under No. [247]; moisten first with the wine of the [marinade], and, when the latter is reduced, with some veal gravy and one-half pint of Espagnole sauce per quart of liquid, taking care that the whole moistening reaches the top of the piece of meat. Add a faggot and some mushroom parings; set to boil, and cook gently in the oven.
When the meat is two-thirds cooked, transfer it to another saucepan, and surround it with mushrooms cut into two or four, according to their size, and tossed in butter; breast of bacon, cut
into dice, [blanched] and tossed in butter, and some small onions half-glazed with butter.
Strain the sauce through a sieve over the piece of beef and its garnish, and complete the cooking gently.
A few minutes before serving, put the meat on a dish and glaze it in the oven. Transfer the meat to the dish intended for the table; quickly reduce the sauce if necessary, and pour it over the piece of beef and the garnish.
[1147—PIÈCE DE BŒUF A LA CUILLER]
Select a very square or oval piece of beef, and bear in mind, in selecting it, that it will have to be fashioned to the shape of a case when it has been cooked.
String it, and braise it after the manner described under No. [247], almost entirely covering it with moistening liquor.
Set it to cook gently; withdraw the piece when the meat is still somewhat firm, and let it cool under slight pressure.