The European cookbook for American homes (from Italy, Spain, Portugal and France)

Choose thick cut of silverside and have cut in 8-io pieces. Put in deep bowl with calf's foot, onions, carrots, herbs, cloves, peppercorns, orange skin, and garlic. Pour wine and vinegar over, and marinate 5-6 hours, stirring occasionally in order to flavor evenly. Take out meat and drain well. Fry bacon until all fat has been extracted; take out bacon leaving only the fat. Fry meat slowly; add onions and carrots and tomatoes and fry. Strain the marinating liquid, heat, and pour over the meat. Add calf's foot. Simmer and skim. Season. Cover, seal cover airtight with flour paste, and let cook very slowly 4 hours. Serve hot with macaroni, or cold and jellied in own liquor. Ile-de-France BEEF A LA MODE (Boeuf a la Mode) Yi pound fresh bacon *4 teaspoon fresh ground pepper 4 pounds rump or round steak 2 cloves *4 cup brandy Ys teaspoon nutmeg 1 small onion, chopped 1 bay leaf 1 sprig parsley 1 garlic clove, quartered 1 sprig thyme 6 slices bacon, minced 1 sprig celery leaves Flour r Strips pork rind 3 shallots, sliced 1 calf's foot, blanched 4 large carrots 1 pint white wine 1 dozen small onions, blanched 1 pint stock Salt Cut fresh bacon in half inch strings, and lard the meat, making the incisions run the same direction as the grain. Lay in deep bowl. Mix brandy with onion, parsley, thyme, celery leaves, pepper, cloves, nutmeg, bay leaf, and garlic, and pour over the meat; marinate 2-3 hours, turning meat from time to time. In deep pot-roast kettle, fry minced bacon. Drain meat and dredge with flour. Brown all over with the bacon, pork rinds and calf's foot. Take out meats. To contents of the pot add wine, stock, shallots, and strained marinating liquid. Let come to a boil, and replace meats. Proceed as with a pot roast, over low heat, keeping closely covered with weight on pot cover, never letting the liquid boil. Keep the stock hot, and add when more liquid is necessary. At the end of the 3rd hour add carrots, cut in eighths, and onions. Season. When done, take up, remove fat from pot liquor, and thicken slightly. LEFT-OVER SOUP MEAT {Bouilli) Bouilli au Gratin — Cut the boiled beef into thin slices, after having first browned some onions in butter, and fry meat "white" in this onion sauce. Add a tablespoonful of consomme, a little tomato puree, salt, pepper, parsley and chopped garlic. Place in a casserole or stone crock and cover with bread crumbs; add bits of butter and bring it to a golden brown in the oven. Bouilli sur le Gril — Place the sliced boiled beef on grill as you would a steak, and serve it hot with a mustard or tomato sauce. Even the famous maitre d'hotel sauce is quite at home with this dish. Frites — Cut the boiled beef into little cubes; cut some onions into thin slices, or use tiny ones. Brown the onions in butter or in the fat from a beef -roast, then add the cubes of beef; salt, pepper, and chopped parsley. Let the whole brown over a low flame as you stir it slowly. Now add boiled potatoes cut in cubes. A creamy sauce will form as you cook, which can be enriched by adding a little meat broth.