Beef a la Mode

Ingredients

• about 4 lbs. of thick beef steak
• rather less than a pint of white wine
• a pint of stock
• a pint of cold water
• two calves’ feet
• 2 or 3 slices of bacon
• about ½ oz. salt
• fully 1 lb. carrots
• 1 onion
• 3 cloves
• 1 faggot herbs
• 2 pinches pepper

Method

1. 1

   Lard the meat and place it in a stewpan with the wine, stock, water, calves’ feet, and bacon.

2. 2

   Add salt, skim, then add carrots, onion, cloves, herbs, and pepper.

3. 3

   Simmer gently for 4-5 hours.

4. 4

   Serve with strained gravy.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 15. The excerpt below is the record exactly as published.

Beeuf a la Mode. Take about 4 lbs. of thick beef steak cut square. Lard the meat and place it in a stewpan, with rather less than a pint of white wine, a pint of stock, a pint of cold water, two calves’ feet already boned and blanched, and 2 or 3 slices of bacon. Put it on the fire, adding about J oz. salt, and skim as for a pot-au- feu. Next, having skimmed it, add fully 1 lb. carrots, 1 onion, 3 cloves, 1 faggot herbs, and 2 pinches pepper

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