Braised Beef

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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A piece of rump weighing three pounds, larded. Season with salt, pepper, chopped parsley and a little garlic minced fine if desired. Add one carrot, cut into round pieces; one slice onion, one bay leaf. Cover and brown well on both sides. Baste it often and add a little soup stock. Brown and strain the gravy over the meat. Serve with Horse-radish Sauce.