A La Mode Beef

Ingredients

• piece of the round of about eight pounds
• one tablespoonful of ground allspice
• one teaspoonful of cloves
• five blades of mace
• one tablespoon of summer savory
• one tablespoonful of sweet marjoram
• one tablespoonful of ginger
• one tablespoonful of salt
• two onions
• one quart of cold water
• a wineglassful of mushroom catsup
• half pint of gravy
• a spoonful of flour

Method

1. 1

   Remove the meat around the bone carefully, cut strips of uncooked corned pork and run them into the beef.

2. 2

   Mix spices and make incisions in the beef to introduce them.

3. 3

   Prepare the day before cooking.

4. 4

   Lay corned pork in the bottom of a stew pan, place beef on top, tie tightly with tape, add thyme and parsley, sliced onions, pour cold water over it, and simmer slowly for four hours.

5. 5

   Skim fat off gravy, strain, add mushroom catsup and flour to thicken, simmer briefly, and pour over beef.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 52. The excerpt below is the record exactly as published.

A LA MODE BEEF. Mrs. WoodhuU Condict. Select a piece of the round of about eight pounds, re- move the meat around the bone carefully, keeping it 126 KIRMESS COOK BOOK. whole as possible ; cut strips half an inch in width and the depth of the meat in lengthy of uncooked corned pork; run these strips into the beef from the top to the bottom, so that in slicing the meat it will cut nicely, and the more introduced the better the flayor. Then mix together one tablespoonful of ground allspice, one teaspoonful of cloves, five blades of mace, one table- spoon of summer savory, one tablespoonful of sweet marjoram, one tablespoonful of ginger, one tablespoon- ful of salt; then make incisions in the beef and intro- duce through it the above articles well mixed together. This must be prepared the day before it is cooked, to allow of the flavor being communicated to the beef. Lay in the bottom of the stew pan some pieces of corn- ed pork cut in thin slices; on this lay the beef, having tied it tightly around with tape to keep it in good form; then make a little bunch of thyme and parsley, and lay it on the beef; slice two onions, scatter them over the beef, then pour over it one quart of cold water, and set this aside to simmer very slowly for four hours. It must be cooked with care and kept tightly covered. Half hour before dishing, pour oflE the gravy and skim all the fat off; strain it, and add a wineglass- ful of mushroom catsup to half pint of gravy, and stir in a spoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.