—Prepare the beef as for [No. 479], and serve it decorated with clusters of a quarter of a cooked, red cabbage, two cooked carrots, and two turnips, all sliced. (Red cabbage, carrots, and turnips should always be cooked separately).
483. Braised Beef en Daube.
—Add to a piece of braised beef, as for [No. 479], one ounce of salt pork cut into small square pieces, the round slices of two carrots, and twelve glazed onions ([No. 972]), also one cut-up turnip. Put all these ingredients in the saucepan with the beef, three-quarters of an hour before serving.
484. Braised Beef à la Bignon.
—Braise a piece of beef as for [No. 479]. Take six large potatoes and pare them as round as possible, scoop out the insides with a Parisian potato-spoon, being careful not to break them, parboil them slightly for three minutes on a quick fire, and then fill them with any kind of forcemeat handy; place them in the oven with two tablespoonfuls of clarified butter, and bake well for twenty minutes. Serve them around the beef, three on each side of the dish.
485. Braised Beef, Russian Sauce.
—Cook a piece of braised beef as for [No. 479], and serve it with a little of the gravy on the dish, and half a pint of Russian sauce ([No. 211]) separate.
486. Smoked Beef à la Crême.
—Take one pound of very finely minced smoked beef, put it in a stewpan with half an ounce of butter, cook for two minutes, and moisten slightly with half a cupful of cream, adding two tablespoonfuls of béchamel ([No. 154]), and serve as soon as it boils. (Do not salt it).