Rindfleisch Mit Sardellensauce

Beef with Anchovy Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


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.