Beef a la Mode
From Principles of food preparation, 1914
Searing can be done by pouring boiling water over the meat.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 36. The excerpt below is the record exactly as published.
Beef a la Mode This resembles Pot Roast, except that more water is used in the cooking, the water being allowed to reach to half the height of the meat in the pot. The searing, in beef a la mode, may be done simply by pouring boil- ing water over the surface of the meat. The round of beef is generally used
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