Ingredients:
800 g, a piece of beef or veal, all lean and boneless, removed from the rump
80 g fat ham
A carrot or two bricks
3 / 4 an inch long stalks of celery
½ cup dry white wine, and lacking that, a little bit of marsala
Preparation
Batten above the piece of meat with fat ham, cut in lard roll in salt and pepper, salt it and tie it together is in order.
Chop the carrot and celery and place in bottom of a rather small saucepan place ourselves above the piece of meat and cover with water.
Boil slowly in covered saucepan, and when he withdrew the water passed through a sieve the sauce and vegetables, which then put the fire together with the meat and wine. Serve with sliced cooked it over her dipped.
Note: This recipe serves six people.
This dish is also called "rump drowned."
800 g, a piece of beef or veal, all lean and boneless, removed from the rump
80 g fat ham
A carrot or two bricks
3 / 4 an inch long stalks of celery
½ cup dry white wine, and lacking that, a little bit of marsala
Preparation
Batten above the piece of meat with fat ham, cut in lard roll in salt and pepper, salt it and tie it together is in order.
Chop the carrot and celery and place in bottom of a rather small saucepan place ourselves above the piece of meat and cover with water.
Boil slowly in covered saucepan, and when he withdrew the water passed through a sieve the sauce and vegetables, which then put the fire together with the meat and wine. Serve with sliced cooked it over her dipped.
Note: This recipe serves six people.
This dish is also called "rump drowned."
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