Cookery for every household

The vegetables with which the meat was cooked may be used as a garnish, or some fancy-shaped pieces may be cooked separately. Time to cook, 3 to 4 hours. Probable cost, 33, to 3s. 6 d. 831. Beef à la Mode, 1 (Boeuf à la Mode) 3 to 4 lbs. fillet, top-side, or rump of beef. 1 tea-sp. each ground cloves, ginger, cinnamon, allspice, and pepper. Juice of | lemon. Salt. Larding bacon. 1 oz. dripping. 11 pts. stock on water. 2 onions. 1 large carrot. A bunch of herbs. 1 oz. butter. 1 oz. flour. 1 glass claret. Beef à la mode is very similar to braised beef, only it 13 generally larded and sometimes spiced as well. Wipe and dry the meat, trim it carefully and lay it on a deep dish. Mix the ground spices together and rub them into the meat. Sprinkle over the strained juice of £ a lemon or 2 tablespoonfuls vinegar and stand overnight. Next day lard the best side of the meat (see p. 205) and tie it up neatly with a piece of tape. Melt the dripping in a large stewpan, put in the meat and brown it on all sides. This will take about 20 minutes. When ready, lift it out, add the carrot and onions cut in slices, and brown them also. Add the stock and herbs, and when hot put back the meat. Cover with greased paper and the saucepan lid, and cook slowly in the oven or on the top of the stove until the meat is tender, basting now and again with the stock. When ready, lift the meat on to a hot dish, placing the larded side uppermost, and keep it warm whilst preparing the sauce. Melt the butter in a small stewpan and allow it to brown, add the flour and brown that also, then strain in 1 pint of stock from the meat (the quantity must be made up with water if there is not sufficient) and stir until boiling. Add seasoning to taste and a glass of claret at the last. Strain some of the sauce round the meat and serve the remainder in a sauce boat. Garnish the meat with glazed carrots or onions (Recipes 453 and 524) or with any other cooked vegetable in season. Note. — This meat is also very good cold, and being spiced it will keep for several- days if kept in a cool place. It should be served with salad or with chopped aspic jelly. 832. Beef à la Mode, 2 (Boeuf à la Mode) 3 to 4 lbs. top-side of beef. Larding bacon. 2 oz. dripping. 1 glass Madeira. 1 glass white wine. Stock or water. 1 calf’s foot. 2 or 3 doz. small white onions. 2 or 3 carrots. A bunch of herbs. Pepper and salt. 1 table-sp. flour. Choose a nice fleshy piece of beef from the topside or rump, lard it with thickish lardoons of fat bacon (see Larding, p. 205) and tie it into a neat shape with string. Melt the dripping in a large stewpan, and when smoking hot put in the meat and brown it on all sides. Then pour in the glass of Madeira and set it alight. When this has burned out, add the white wine, the calf’s foot, which has been blanched and cut in pieces, and enough stock or water to half cover the meat. Season with pepper and salt, and the bunch of herbs ; put a tight-fitting lid on the pan and bring the contents to simmering point over the fire. Meanwhile prepare the vegetables — peel the onions and cut the carrots into small neat pieces. Add these to the stew and cook all together until the