Beef A La Braise Recipe

In short, dear, "a Dandy" describes what I mean,

And Bob's far the best of the gems I have seen,

But just knows the names of French dishes and cooks,

As dear Pa knows the titles and authors of books;

Whose names, think how quick! he already knows pat,

_A la braise_, petit pates, and--what d'ye call that

They inflict on potatoes? Oh! maitre d'hotel.

I assure you, dear Dolly, he knows them as well

As if nothing but these all his life he had eat,

Though a bit of them Bobby has never touched yet.

I can scarce tell the difference, at least as to phrase,

Between _beef a la Psyche_ and _curls a la braise_.

MOORE.

Bone a rump of beef, lard it very thickly with salt pork seasoned with

pepper, salt, cloves, mace, and allspice, and season the beef with

pepper and salt; put some slices of bacon into the bottom of the pan,

with some whole black pepper, a little allspice, one or two bay leaves,

two onions, a clove of garlic, and a bunch of sweet herbs. Put in the

beef, and lay over it some slices of bacon, two quarts of weak stock,

and half a pint of white wine. Cover it closely, and let it stew between

six and seven hours. Sauce for the beef is made of part of the liquor it

has been stewed in, strained, and thickened with a little flour and

butter, adding some green onions cut small, and pickled mushrooms. Pour

it over the beef.