Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Boeuf blanc

4 servings

Ingredients

• Rib piece, not very fat (pcs)
• Water (as needed)
• 2 pcs Parsley roots
• 1 handful Scorzonera
• 1 pcs Carrot
• 3 pcs Bay leaves
• 2 pcs Onions
• Coarse spices (a little)
• Butter (a good piece)
• Mushrooms (plenty)
• White bread, grated (a little)
• Lemon slices (a few)

Instructions

1. A not-very-fat rib piece is pounded, covered with water, brought to a boil, and skimmed.
2. Then, add 2 parsley roots, a handful of scorzonera, 1 carrot, 3 bay leaves, 2 onions, coarse spices, and a good piece of butter; steam the meat until tender, which will take 3 to 3½ hours.
3. One hour before serving, add plenty of mushrooms and a little grated white bread.
4. Let the broth reduce as much as desired for the sauce, and serve it over the meat with a few lemon slices.

Modernized from a treasured 19th-century German cookbook.