Boiled Thin Flank of Beef

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Take a piece of thin flank, weighing about eight pounds,—it should be cut as nearly square as possible; let it be cured in the same manner as pressed beef, No. 393, for three days only; it is then to be removed from the brine, washed and wiped dry, and spread out square and flat by striking it all over with a cutlet-bat, (sec Adams' Illustrations). Next, place a pudding of highly-seasoned veal stuffing, No. 294, or Godiveau, No. 190, in the centre, and roll it up tightly in the beef; sew up the side and ends with trussing-needle and string, to keep it in a bolster-like form, while braizing. Place the roll in a braizing-pan (see Adams' Illustrations), with carrot, onions, celery, a bunch made with parsley, thyme, and bay-leaf, six cloves, a bit of mace, and stock, or water sufficient to cover the beef; simmer gently over a slow fire for about four hours; and when done tender, take it up without undoing the string, and put the roll of beef in press between two dishes, with a fourteen-pound weight on the top. When, the beef is nearly cold, remove the string, trim it free from any rough or discoloured parts, and set it to warm in a baking-dish with a little of its own stock, the greater part of which, after being freed from all grease, and thickened with either a large spoonful of flour or some brown thickening, No. 9, worked smooth, boiled, skimmed, and finished by adding a glass of wine and a small pinch of cayenne, will serve to pour over the roll of beef, garnished, when sent to table, round the base with glazed carrots and onions,—see Nos. 104 and 105.

No. 385