Beef ft la Mode. — Procure a nice thick piece of beef off the
lower sirloin weighing about 6 pounds; chop fine 1 onion and
some parsley, add 1 tablespoonful salt✪ Sour Roast, 7^ tablespoonful pepper ; cut
4 ounces larding pork and 4 ounces raw ham into finger-thick
strips, and make with a pointed knife incisions 1 inch apart in
the meat ; roll the pork and ham in the seasoning, put the strips of
pork and ham alternately into the incisions ; tie the meat with a
string into a perfect round shape. Cover the bottom of a saucepan
with three thin slices of larding pork, 4 ounces raw ham, 3 onions
cut into slices, 2 carrots, and a large bouquet ; place the meat on
top of this, add Y, pint Rhine wine and sufficient white broth to
reach half way up the meat ; cover with buttered paper, put on the
lid and cook slowly 37^ hours. When done take out the meat,
remove the strings, trim neatly, lay it on a warm dish ; free the
broth from every particle of fat and strain it. Melt 1 tablespoonful
butter in a saucepan, add 1 tablespoonful fiour, stir and cook a few
minutes; add 1 pint of the strained broth and cook 5 minutes;
then strain, pour a little of the sauce over the meat, arrange it on a
hot dish, and garnish with boiled potatoes and carrot balls, also
small white glazed onions.
Sirloin of Beef h la Hamburgoise. — Procure a piece of 6
pounds from the lower sirloin, cut 7s pound of larding pork into
long finger-thick strips; mix 1 tablespoonful salt with 7s table-
spoonful pepper, 1 teaspoonf nl nutmeg, 7s tablespoonful parsley, 1
288 MEATS.
bruised garlic ; m&ke with a pointed knife inoisions 1 inoh apart in
the meat, roll eaoh strip of pork in the seasoning and put a strip of
it into each incision ; rub the remaining seasoning well into the
meat. Place a braising pan large enough to receive the meat over
the fire, add 4 ounces fine-cut pork, let it fry till light brown ; put in
the beef, turn frequently till light brown all over ; then add 1 pint
of broth, 1 onion, a small clove of garlic, and a bouquet✪ Sirloin of Beef à la Hamburgoise. Set the
braising pan in a medium-hot oven, and roast 3 hours, basting fre-
quently and turning the meat every half hour (if the broth boils
away add more, but not too much at a time). When the meat is
done take it out, trim neatly, and set it with a little of the broth in
a warm place. Eemove the fat from the gravy ; mix 1 tablespoon-
ful cornstarch with y, cup cold water, add it to the gravy, cook and
stir for a few minutes ; add sufficient broth to make a creamy sauce,
boil a few minutes, then strain ; pour a few spoonfuls of the gravy
over the meat. Arrange the braised beef on a hot dish, and lay a
border of cooked red cabbage around the dish ; serve with boiled
potatoes and the sauce.
Page 159 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Beef ft la Mode. — Procure a nice thick piece of beef off the
lower sirloin weighing about 6 pounds; chop fine 1 onion and
some parsley, add 1 tablespoonful salt, 7^ tablespoonful pepper ; cut
4 ounces larding pork and 4 ounces raw ham into finger-thick
strips, and make with a pointed knife incisions 1 inch apart in
the meat ; roll the pork and ham in the seasoning, put the strips of
pork and ham alternately into the incisions ; tie the meat with a
string into a perfect round shape. Cover the bottom of a saucepan
with three thin slices of larding pork, 4 ounces raw ham, 3 onions
cut into slices, 2 carrots, and a large bouquet ; place the meat on
top of this, add Y, pint Rhine wine and sufficient white broth to
reach half way up the meat ; cover with buttered paper, put on the
lid and cook slowly 37^ hours. When done take out the meat,
remove the strings, trim neatly, lay it on a warm dish ; free the
broth from every particle of fat and strain it. Melt 1 tablespoonful
butter in a saucepan, add 1 tablespoonful fiour, stir and cook a few
minutes; add 1 pint of the strained broth and cook 5 minutes;
then strain, pour a little of the sauce over the meat, arrange it on a
hot dish, and garnish with boiled potatoes and carrot balls, also
small white glazed onions.
Sirloin of Beef h la Hamburgoise. — Procure a piece of 6
pounds from the lower sirloin, cut 7s pound of larding pork into
long finger-thick strips; mix 1 tablespoonful salt with 7s table-
spoonful pepper, 1 teaspoonf nl nutmeg, 7s tablespoonful parsley, 1
288 MEATS.
bruised garlic ; m&ke with a pointed knife inoisions 1 inoh apart in
the meat, roll eaoh strip of pork in the seasoning and put a strip of
it into each incision ; rub the remaining seasoning well into the
meat. Place a braising pan large enough to receive the meat over
the fire, add 4 ounces fine-cut pork, let it fry till light brown ; put in
the beef, turn frequently till light brown all over ; then add 1 pint
of broth, 1 onion, a small clove of garlic, and a bouquet. Set the
braising pan in a medium-hot oven, and roast 3 hours, basting fre-
quently and turning the meat every half hour (if the broth boils
away add more, but not too much at a time). When the meat is
done take it out, trim neatly, and set it with a little of the broth in
a warm place. Eemove the fat from the gravy ; mix 1 tablespoon-
ful cornstarch with y, cup cold water, add it to the gravy, cook and
stir for a few minutes ; add sufficient broth to make a creamy sauce,
boil a few minutes, then strain ; pour a few spoonfuls of the gravy
over the meat. Arrange the braised beef on a hot dish, and lay a
border of cooked red cabbage around the dish ; serve with boiled
potatoes and the sauce.