(3) Prepare some potatoes [à l’anglaise].
Set the piece of beef on a dish large enough to allow of the former being surrounded with the moulded or plainly-heaped cabbages, the glazed carrots and turnips, and the potatoes à [381] ][l’anglaise]. The last two vegetables should be set in alternate heaps with the cabbages and the bacon (cut into small rectangles) and the sausage (cut into roundels) should be distributed all round.
Serve separately the gravy of the piece of beef, cleared of all grease, reduced to a half-glaze and strained.
[1149—PIÈCE DE BŒUF A LA MODE CHAUDE]
Lard the piece of beef, which should not, if possible, weigh more than from four to five lbs. The strips of bacon used for larding ought to have been prepared fifteen or twenty minutes in advance, [marinaded] in a few tablespoonfuls of brandy, and sprinkled with parsley just before being used.
Rub the piece with salt, pepper, and nutmeg, and put it into a basin with one bottle of red wine and one-fifth pint of brandy, and set it to [marinade] for four or five hours, taking care to turn it over from time to time.
Then set it to braise after the manner described under No. [247]; add its [marinade] to the moistening, and surround it with three small, boned, [blanched], and strung calf’s feet.
When the cooking is three-quarters done, transfer the piece of beef to another saucepan, and surround it with the following garnish:—
1. About one-quarter lb. of carrots turned to the shape of elongated olives, and already two-thirds cooked.
2. Small onions coloured in two-thirds lb. of butter.