A guide to modern cookery

join the body of the vertebræ, that they may be easily removed when the meat is being carved. The upper fillet, especially when it is of good quality, is best roasted. Ribs of beef may likewise be braised or roasted. In either case, the meat should be properly trimmed and cleared of all the bones of the spinous process. This piece should only be used after having been well hung, in order that it may be as tender as possible. 1144—GRILLED SIRLOIN STEAKS AND RIBS OF BEEF The sirloin steak may be cut either from the upper fillet or the ribs of beef, _i.e._, between two rib-bones. In order that its cooking may be regular, it should not weigh more than from two to three lbs. Ribs of beef may also be grilled, provided they be sufficiently tender. They may be braised, too, and in this case they are served with any of the various garnishes given under Fillet of Beef. 1145—PIÈCE DE BŒUF BRAISÉE (Relevé) The piece of beef called rump is the one preferred for boiling and braising. Whatever be the use for which the meat is intended, the weight of the pieces should not be more than six or eight lbs. at the most, and they should be cut in the length rather than in the thickness, that the cooking process may be facilitated. All the garnishes of braised sirloin of beef are suited to braised pieces of beef. Boiled beef is generally accompanied by the vegetables used in its cooking-process, by purées, green or dry vegetables, pastes, macaroni, &c., &c. 1146—PIÈCE DE BŒUF A LA BOURGUIGNONNE Lard the piece of beef, and _marinade_ it for three hours in brandy and red wine. Braise it after the manner described under No. 247; moisten first with the wine of the _marinade_, and, when the latter is reduced, with some veal gravy and one-half pint of Espagnole sauce per quart of liquid, taking care that the whole moistening reaches the top of the piece of meat. Add a faggot and some mushroom parings; set to boil, and cook gently