Beef a la Mode

Ingredients

• four or eight pounds of beef
• at least four inches thick
• a teaspoonful of salt
• a saltspoonful of black pepper
• a quarter of a teaspoonful of mace
• the same of cloves
• half a teaspoonful of ginger
• half a teaspoonful of cinnamon
• four tablespoonfuls of vinegar
• one of melted butter or olive oil

Method

1. 1

   Rub meat with salt, pepper, mace, cloves, ginger, and cinnamon.

2. 2

   Moisten with vinegar and butter, bind, and refrigerate overnight.

3. 3

   Brown meat, cover with boiling water, and bake slowly for 4-5 hours, basting frequently.

4. 4

   Cool and serve in thin slices with cream horseradish or tartar sauce.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 22. The excerpt below is the record exactly as published.

a teaspoonful of salt and a dash of red pepper. Pour this over the meat, and with a skewer make holes here and there, allowing the gelatine to go to the very bot- tom of the mould. Stand aside overnight and serve on lettuce leaves with mayonnaise dressing. PRESSED CHICKEN Boil carefully a four-pound fowl; when the meat is very tender take it from the water and stand aside to cool. There should be about one quart of liquor when the fowl is done; to this add two-thirds of a box of gelatine that has been soaked in a cupful of cold water for half an hour, a tablespoonful of onion juice, a palatable season- ing of salt and pepper and the juice of a lemon. Add the whites of two eggs slightly beaten; boil hard for five minutes, and strain through flannel or two thicknesses of cheesecloth. Take the meat from the chicken, remove the fat, bones and skin. Put a layer of meat in the bottom of a square bread-pan or mould, then a layer of chopped pars- ley, a layer of thin sliced hard-boiled eggs, an- My Best 250 Recipes S^ other layer of chicken in good-sized pieces. When the mould is full pour over the clarified gelatine and stand aside overnight. Serve cold garnished with any accessible greens. POTTED FISH Boil four pounds of halibut or any v^fhite fish ; when cold pick it apart in large blocks ; add two teaspoonfuls of salt, two saltspoonfuls of pepper and one blade of mace. Pound the fish to a paste, adding gradually a quarter of a pound of melted butter. Pack this in small jars or glasses, cover with melted paraffin, then with paper, and keep in a cold place. HUNGARIAN FISH Chop a pound of raw halibut very fine; add twenty-four almonds that have been blanched and chopped, a small onion grated, a level teaspoonful of salt, a saltspoonful of black pepper and the juice of two lemons. Pack this in small pots or moulds, cover, stand in a pan of water, and cook slowly in the oven for one hour. Stand aside to cool. When ready to serve turn it from the moulds on to lettuce leaves and cover with sauce tartar or mayonnaise dressing. This is a very nice dish for Sunday night supper. §4 My Best 250 Recipes PICKLED FISH Purchase four pounds of salmon or halibut. Wash; put it in a kettle and cover with boiling water ; add a tablespoonful of salt and boil gently for thirty minutes. When done drain and stand aside to cool. Take off the skin, cut the fish into convenient pieces. Put one quart of good vinegar in a porcelain-lined kettle, add two blades of mace, six whole cloves, two bay leaves, a small onion chopped, a dash of red pepper, two tablespoonfuls of sugar; bring to boiling point; drop in the pieces of fish, and let them boil up once. Have ready four or five quart glass jars ; see that they are scalded and made clean. Lift each piece of fish, arrange them in the jars, cover with the boiling vinegar; adjust the rubbers, take the tops from a kettle of boiling water, screw on quickly, and stand in a cool, dry place. This will keep for months. Any fish may be used, though white-fleshed fish is best. MOCK PATE DE FOIES GRAS Wash a small calf's liver; put it in a stew- ing pan with a good-sized onion chopped fine, two bay leaves, a blade of mace, a saltspoonful of black pepper, six whole cloves, a teaspoonful of salt, a lump of loaf sugar and one pint of stock; My Best 250 Recipes 85 cover the saucepan and cook gently for three hours. When done cut the liver in thin slices, put them on a meat-dish, strain over the liquor from the saucepan, and stand aside overnight. Next day pound the liver to a paste; add slowly half a pound of melted butter. Press the whole through a colander. Pack in small pots, smooth the tops, pour over melted suet or paraffin, and stand in a cool place. This is cut in thin slices and served as a luncheon dish. COLLARED BEEF Purchase about six or eight pounds of rolled corned beef; trim it neatly and spread over a mixture made from two grated carrots, half a cupful of chopped parsley and four tablespoon- fuls of grated horseradish. Roll the beef, bind with strips of muslin, then roll it in cheesecloth and drop it in a kettle of boiling water; bring to boiling point and skim. Add to the water an onion, two bay leaves, four cloves and, if you have it, a teaspoonful of celery seed; simmer gently for four hours. Take the meat from the water and stand aside to cool. Serve cut in very thin slices. This will keep three or four days even in warm weather. 86 My Best 250 Recipes BEEF A LA MODE Spices are antiseptic, hence all meats cooked Avith spices will keep much longer than roasted or boiled meats. Select a piece from the round of beef, four or eight pounds, according to the size of your family. Have it at least four inches thick. Cut deep gashes in the meat, nearly through. Rub the meat on the outside and in the gashes with a mixture made from a teaspoon- ful of salt, a saltspoonful of black pepper, a quar- ter of a teaspoonful of mace, the same of cloves, half a teaspoonful of ginger and half a teaspoon- ful of cinnamon. Mix together four tablespoon- fuls of vinegar and one of melted butter or olive oil

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