Alamode Beef

Ingredients

• Six pounds of the upper part of the round of beef
• half a pound of fat salt pork
• three table-spoonfuls of butter
• two onions
• half a carrot
• half a turnip
• two table-spoonfuls of vinegar
• one of lemon juice
• one heaping table-spoonful of salt
• half a teaspoonful of pepper
• two cloves
• six allspice
• a small piece of stick cinnamon
• a bouquet of sweet herbs
• two scant quarts of boiling water
• four table-spoonfuls of flour

Method

1. 1

   Cut the pork into strips and lard the beef.

2. 2

   Melt butter, add vegetables, and cook for five minutes.

3. 3

   Brown the meat, add water, spices, herbs, vinegar, salt, and pepper.

4. 4

   Cover and simmer for four hours.

5. 5

   Add lemon juice, adjust seasoning, and cook for another twenty minutes.

6. 6

   Strain gravy over beef and serve.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 73. The excerpt below is the record exactly as published.

Alamode Beef. Six pounds of the upper part, or of the vein, of the round of beef, half a pound of fat salt pork, three table-spoonfuls of butter, two onions, half a carrot, half a turnip, two table- spoonfuls of vinegar, one of lemon juice, one heaping table- spoonful of salt, half a teaspoonful of pepper, two cloves, six allspice, a small piece of stick cinnamon, a bouquet of sweet herbs, two scant quarts of boiling water and four table- spoonfuls of flour. Cut the pork in thick strips — as long as the meat is thick, and, with a large larding needle (which comes for this purpose), draw these through the meat. If you do not have the large needle, make the holes with the boning knife or the carving steel, and press the pork through with the fingers. Put the butter in a six-quart 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 ENTREES. 161 has been well dredged with the flour ; brown on one side, and then turn, and brown the other. Add one quart of the water; stir well, and then add the other, with the spice, herbs, vinegar, salt and pepper. Cover tightly, and simmer gently four hours. Add the lemon juice. Taste the gravy, and, if necessary, add more salt and pepper. Let it cook twenty minutes longer. Take up the meat, and draw the stew-pan forward, where it will boil rapidly, for ten or fifteen minutes, having first skimmed off all the fat. Strain the gravy on the beef, and serve. This dish may be garnished with potato balls or button onions. Macaronied Beef. Six pounds of beef from the upper part of the round or the vein, a quarter of a pound of macaroni (twelve sticks), half a cupful of butter, four large onions one quart of peeled and sliced tomatoes, or a quart can of the vegetable ; two heap- ing table- spoonfuls of flour, salt, pepper and two cloves. Make holes in the beef with the large larding needle or the steel, and press the macaroni into them. Season with salt and pepper. Put the butter and the onions, which have been peeled and cut fine, in a six-quart stew- pan, and stir over the fire until a golden brown ; then put in the meat, first drawing the onions aside. Dredge with the flour, and spread the top of the meat with the fried onions. Put in the spice and one quart of boiling water. Cover tightly, and simmer slowly for three hours ; then add the tomato, and cook one hour longer. Take up the meat, and strain the gravy over it. Serve hot. The tomato may be omitted if one pint more of water and an extra table-spoonful of flour are used instead. Always serve macaroni with this dish. Cannelon of Beef. One thin slice of the upper part of the round of beef

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