A la mode Beef

Ingredients

• Six pounds of the upper part of the round of beef
• half a pound of fat salt pork
• three tablespoonfuls of butter
• two onions
• half a carrot
• half a turnip
• two tablespoonfuls of vinegar
• one of lemon juice
• one heaping tablespoon of salt
• half a teaspoonful of pepper
• two cloves
• six allspice
• a small stick of cinnamon
• a little bouquet of sweet herbs
• three pints of boiling water
• four tablespoonfuls of flour

Method

1. 1

   Cut the pork in thick strips, and with a large larding needle draw through the meat; put the butter in a stew pan, and when it melts add the vegetables cut fine; let them cook five minutes, stirring all the while; put in the meat, which has been well dredged with the flour, brown on one side and then turn and brown on the other; add one quart of water, stir well, and then add the pint, with the spice herbs, vinegar, salt and pepper; cover tightly, and simmer gently for four hours; add the lemon juice; let it cook twenty minutes longer; take up the meat and draw the stew pan forward, boil rapidly fifteen minutes, skim off all the fat; strain the gravy on the beef and serve.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The New century cook book (1899), page 29. The excerpt below is the record exactly as published.

A la mode Beef. Six pounds of the upper part of the round of beef, half a pound of fat salt pork, three tablespoonfuls of butter, two onions, half a carrot, half a turnip, two tablespoonfuls of vine- gar, one of lemon juice, one heaping tablespoon of salt, half a teaspoonful of pepper, two cloves, six allspice, a small stick of cinnamon, a little bouquet of sweet herbs, three pints of boiling water, and four tablespoonfuls of flour

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