(1334). Round Buttock Top Smothered (Tendre De Tranches A I'Estouffade)

Lard a buttock-top of ten to twelve pounds, with large slices of larding pork, season it with salt, pepper and nutmeg. Line a brazier with slices of fat pork, some raw, lean ham, sliced carrots and onions, and a bunch of parsley garnished with thyme and bay leaf. Place the meat on top of this garnishing, and set around it three calves' feet, split lengthwise through the center, moisten with a pint of white wine and broth (No. 194a), boil, cover the stewpan, and reduce the stock to a glaze, which degree can easily be told when the fat becomes clarified, and the vegetables begin to attach themselves to the pan. Moisten again slowly with some more broth, cover the brazier hermetically and let simmer in a slow oven for five or six hours, according to the size of the buttock; when cooked, strain the gravy, remove the fat from it and reduce. Glaze well the meat, bone the calves' feet, set them under a weight, after filling them with cooked fine herbs (No. 385). When cold, cut them up into square pieces, season with salt and pepper, oil and vinegar, dip them into a frying batter (No.137), and fry to a fine color, lay the meat on a dish, garnish around with the fried pieces of calves' feet, and serve the gravy separately in a sauce-bowl.

(1335). Round Buttock Top Baked (Noix De Boeuf Gratinee)

Have a piece of the round top braized and cold, weighing two pounds; cut it into equal sized slices, not having them too thin; put in a stewpan or on a dish, piece by piece, the slices one on top of the other, and baste with a half-glaze sauce (No. 413); cover with a second dish, and set to warm in a slow oven. Mince half a pound of cooked mushrooms, fry them in butter, drain off the latter, and add a pint of half-glaze sauce (No. 413), four heaping tablespoonfuls of grated horseradish, and two tablespoonfuls of bread-crumbs, also a large pinch of chopped parsley. After the meat is warm, lift out the slices one by one, lay them on a long dish one beside the other, covering each separate slice with a part of the above preparation. When the meat has been replaced into its natural shape, cover it entirely with the remainder, besprinkle over with rasped bread-crumbs, and put to bake in a moderate oven, basting it frequently with the gravy the meat was warmed in. Garnish the border with potato croquettes (No. 2782), ball-shaped, and each one an inch in diameter.

(1336). Round Buttock Top, Parisian Style (Noix De Boeuf A La Mode De Paris)

Lard a round top of beef of from ten to twelve pounds with large lardings of pork, season with pepper, nutmeg and chopped parsley; line a brazier (stewpan) with slices of pork, set the meat on top, and put the pot without its cover into a hot oven. When the meat is well colored, moisten with some broth (No. 194a), adding a garnished bunch of parsley with thyme, bay leaf, and a clove of garlic. It will take from five to six hours to cook, according to the size of the piece of meat, and after it is well done, drain off the gravy, strain it through a fine sieve, remove all the fat, and reduce it in order to obtain a rich gravy; take away one third of this. Add to the remaining two-thirds, a puree of tomatoes (No. 730), also some espagnole sauce ( No. 414). Dress the beef on a dish, surround it with small carrots cut pear shaped, and previously blanched and cooked in a very little white broth (No. 194a), so that they are reduced to a glaze, also some small glazed onions. Pour some of the gravy over the meat, and serve the rest in a separate sauce-bowl. A sirloin of beef can be used instead of the round top.