Beeef (Boeuf a la Mode)

Ingredients

• piece of meat from the round of beef six to seven pounds
• lard with salt pork or fat bacon
• about two cups water
• two tablespoons fat
• one tablespoon flour
• one cup tomato juice

Method

1. 1

   Lard the meat with pork or bacon, brown in a frying pan, then place in a soup kettle with carrots, onions, turnips, and water.

2. 2

   Roast for about four hours, adding water as needed.

3. 3

   Remove meat, make gravy with fat, flour, and stock, and serve with vegetables.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 199. The excerpt below is the record exactly as published.

Bee: ( Boeuf a la Mode Take a piece cf meat from the round of beef six to seven pounds; lard with salt pork or fat bacon by cutting strips about one inch long and quarter inch thick; make holes with a pointed knite; put the finger down to form a space for the pork or bacon) stick the pork (or bacon) in each hole — all around one inch apart. Put in a frying pan with a little bacon fat and brown on both sides; put in a large soup kettle with plenty of cut-up carrots, CopjTight, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH onions, turnips, and about two cups water; put a tight cover on ; roast on the stove about four hours — turning it now and then (be careful not to burn) ; when the water is stewed down add a little more, other¬ wise the meat will get too crisp. When ready take the meat out, re¬ move the fat from the gravy. Put two tablespoons fat in a pan ; add one tablespoon flour, then the gravy or beef stock — two to three cups — and one cup tomato juice

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