Login to Save Like

Ingredients

• 1/4 lb bacon cut 1/2" pcs
• 3 1/2 tsp salt
• 1 3/4 tsp cayenne
• 1 1/2 tsp freshly-grnd black pepper
• 1/2 tsp dry thyme
• 1 Tbsp. minced garlic
• 4 x bay leaves
• 1 x beef bottom round, 2" to 3" thick (abt 3 lbs)
• 1 Tbsp. vegetable oil
• 3 c. coarsely-minced onions
• 2 c. coarsely-minced carrots
• 2 c. coarsely-minced turnips
• 6 quart water
• 1/2 c. dry sherry
• 1 x veal rump roast with bone - (abt 3 lbs)
• 4 x garlic cloves
• 3 env unflavored gelatin - (1/4 ounce ea)
• 1 loaf French bread sliced 1/4" thick,
•     and toasted
• 1 c. Creole mustard

Description

Render The Bacon And Drain On A Paper Towels. In A Small Bowl Combine 1/2 Tsp. Of The Salt, 1/2 Tsp. Of The Cayenne, 1/2 Tsp. Of The Black Pepper, Thyme, Garlic, And 2 Bay Leaves,…

Cook Eat Share