Beef a la Mode
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 88. The excerpt below is the record exactly as published.
BEEF A LA MODE. Buy a good roast — the tenderloin — and have the butcher put in a good piece of fat before he skew- ers it. Put in your ham boiler, or a kettle that can be closed air tight, an inch thick slice of salt pork cut in small pieces, a pound of veal, a piece of butter, some salt, 2 or 3 cloves, some whole pep- per, I onion cut in quarters, and i carrot quartered lengthwise
Cook this with the app: pantry check, scaling, and the assistant.