Beef A La Mode

Ingredients

• 4-pound piece of beef
• ½ cup carrot
• 12 strips fat salt pork
• ¼ cup turnip
• ½ cup celery
• ¼ cup onion
• Salt
• pepper
• flour
• Sprig parsley
• Bit of bay leaf

Method

1. 1

   Insert lardoons in beef.

2. 2

   Make incisions for lardoons by running large skewer through the meat.

3. 3

   Season with salt and pepper, dredge with flour, and brown entire surface in pork fat.

4. 4

   Put on trivet in kettle, surround with carrot, turnip, celery, onion, bay leaf, and water to half cover meat.

5. 5

   Cover closely and cook slowly for 4 hours, keeping liquor below boiling point.

6. 6

   Remove to hot platter.

7. 7

   Strain liquor, thicken, and season to serve as a gravy.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 113. The excerpt below is the record exactly as published.

BEEF A LA MODE 4-pound piece of beef, cut from Pork fat the round Vg cup carrot 12 strips fat salt pork for 14 cup turnip eee lardoons (14 inch wide, 4 to ¥ cup celery oe 6 inches long) ¥g cup onion } Salt, pepper, flour Sprig parsley Bit of bay leaf

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