195. Beef a la Mode. Take a round of beef
of about four pounds, cut half a pound of larding
pork in strips about two inches long, which roll in a
tablespoonful of chopped parsley. Make incisions
in your beef, and introduce your strips of pork there-
in. Cut a carrot and an onion in slices, and put
them in a saucepan with several branches of pars-
ley, inclosing three cloves, six bay -leaves, three
branches of thyme, and tie all together, then add
your beef, two claret-glasses of white wine, and a
quart of consomme (stock). Simmer gently for three
hours, drain off your beef, and strain the liquid in
which it was cooked. Then put the beef with its
liquid in a saucepan with two carrots and two tur-
nips, which you have previously blanched and cut
in slices, and twenty small onions. Simmer gently
for an hour and a half, skim off the grease from the
liquid, and serve.
196. Boiled Marrow-Bones. Tie up in a
cloth eight marrow-bones, neatly trimmed, and of
about four inches in length, boil an hour, remove
the cloth, and serve them on toast, a small napkin
neatly arranged around each bone.
7
74 FRENCH DISHES.
197. Beefsteak Pie. Take two pounds of
cold beef, cut it in small pieces. Put two dozen
small white onions, with some butter, in a frying-pan
on the fire, and cook gently until browned. Fry half
a pound of bacon cut in small pieces, drain, moisten
with a pint of Spanish sauce (Art. 80), add your
onions, boil for a few moments, add your beef, and
put all together in a deep dish, which you have lined
with paste, moistening the edges of your dish so that
the paste shall adhere. Cut out some paste the size
of your dish and lay it on top. Dip a small brush
in beaten egg, with which brush the entire top of
your pie, which send to the oven until well colored,
and serve. You may mix in your pie, if desired,
about twenty-five oysters.
Paste for the Pie. Put on a table six ounces of
flour, make a hole in the middle, in which place
three ounces of butter, and add a claret-glass of
water. Mix all well together, and roll it out to the
proper thickness.
198. Broiled Tripe. Cut some tripe into long
pieces, season with pepper and salt. Broil them a
nice brown, and serve them on the same plate with
an ounce of melted butter, the juice of a lemon well
mixed with it, and some chopped parsley. Honey-
comb tripe is more delicate than the ordinary tripe.
199. Tripe a la Lyonnaise. Cut two pounds
of tripe in thin strips, as for Julienne soup, put a
sliced onion, with two ounces of butter, in a frying-
pan ; when well colored, add your tripe, a pinch of
salt and pepper, and very little nutmeg. Toss all
ENTREES.
75
together until all moisture is absorbed, then add
about a quarter of a can of tomatoes, cook for a mo-
ment longer, or until very hot, and serve with a lit-
tle chopped parsley on top.
200. Fried Tripe. Cut some tripe in squares.
Break two eggs, to which add a little salt and pep-
per, and beat up your eggs well. Then dip your
tripe in the eggs, roll them in flour, fry them in very
hot lard, and when they are a light brown drain
them, and serve with fried parsley on top. ✪ Beef a la Mode
Page 32 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
195. Beef a la Mode. Take a round of beef of about four pounds, cut half a pound of larding pork in strips about two inches long, which roll in a tablespoonful of chopped parsley. Make incisions in your beef, and introduce your strips of pork therein. Cut a carrot and an onion in slices, and put them in a saucepan with several branches of parsley, inclosing three cloves, six bay-leaves, three branches of thyme, and tie all together, then add your beef, two claret-glasses of white wine, and a quart of consomme (stock). Simmer gently for three hours, drain off your beef, and strain the liquid in which it was cooked. Then put the beef with its liquid in a saucepan with two carrots and two turnips, which you have previously blanched and cut in slices, and twenty small onions. Simmer gently for an hour and a half, skim off the grease from the liquid, and serve.
196. Boiled Marrow-Bones. Tie up in a cloth eight marrow-bones, neatly trimmed, and of about four inches in length, boil an hour, remove the cloth, and serve them on toast, a small napkin neatly arranged around each bone.
197. Beefsteak Pie. Take two pounds of cold beef, cut it in small pieces. Put two dozen small white onions, with some butter, in a frying-pan on the fire, and cook gently until browned. Fry half a pound of bacon cut in small pieces, drain, moisten with a pint of Spanish sauce (Art. 80), add your onions, boil for a few moments, add your beef, and put all together in a deep dish, which you have lined with paste, moistening the edges of your dish so that the paste shall adhere. Cut out some paste the size of your dish and lay it on top. Dip a small brush in beaten egg, with which brush the entire top of your pie, which send to the oven until well colored, and serve. You may mix in your pie, if desired, about twenty-five oysters.
Paste for the Pie. Put on a table six ounces of flour, make a hole in the middle, in which place three ounces of butter, and add a claret-glass of water. Mix all well together, and roll it out to the proper thickness.
198. Broiled Tripe. Cut some tripe into long pieces, season with pepper and salt. Broil them a nice brown, and serve them on the same plate with an ounce of melted butter, the juice of a lemon well mixed with it, and some chopped parsley. Honeycomb tripe is more delicate than the ordinary tripe.
199. Tripe a la Lyonnaise. Cut two pounds of tripe in thin strips, as for Julienne soup, put a sliced onion, with two ounces of butter, in a frying-pan ; when well colored, add your tripe, a pinch of salt and pepper, and very little nutmeg. Toss all
together until all moisture is absorbed, then add about a quarter of a can of tomatoes, cook for a moment longer, or until very hot, and serve with a little chopped parsley on top.
200. Fried Tripe. Cut some tripe in squares. Break two eggs, to which add a little salt and pepper, and beat up your eggs well. Then dip your tripe in the eggs, roll them in flour, fry them in very hot lard, and when they are a light brown drain them, and serve with fried parsley on top.
Records on this page
Beef a la ModeBeefsteak Pie