This is an old-fashioned French dish, but has much to recommend it today, requiring the best-quality produce to be cooked as simply and in as healthy a fashion as possible. Of course, what you serve with it might change all that. I have a jar of ‘hot horseradish mustard’, which I like to mix with unsalted butter or cream to serve with the beef, and
For this, you need a large saucepan or stockpot. Trim any fat from the meat and tie the meat parcel-fashion into a neat shape with sufficient string to suspend the meat either from the pan handles or from a wooden spoon laid across the top of the pan. The meat should not touch the bottom of the pan. Test this before you start to cook. Push
About half-way through the cooking time, boil separately a selection of baby vegetables to serve with the meat if you wish. The vegetables cooked with the meat will probably be too soft.
© 1995 Frances Bissell. All rights reserved.