Method

The rump of beef is flattened, rolled and tied, and put in a saucepan, with 3 or 4 beef bones and enough water to cover. Bring to the boil, skim carefully, and add a few sliced carrots, onions, turnips, 1 stick of celery, 1 whole leek, salt and peppercorns, and simmer for 2 to 3 hours, according to the weight of the meat. Half an hour before serving, add a cauliflower, cut in four. When done, put the meat on a dish, garnish with the vegetables, and serve the anchovy sauce separately.

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