Beef a la Mode

Ingredients

• Six pounds of the round of fresh beef
• medium-sized onion
• two tablespoonfuls of red tomato catsup
• a large teacup of canned tomatoes
• one or two carrots or turnips

Method

1. 1

   Make holes in the meat and insert pieces of pickled pork.

2. 2

   Season with pepper, salt, and ground cloves.

3. 3

   Fry onion in lard until brown, then add the meat and cover with boiling water or stock.

4. 4

   Stew slowly for at least three hours, adding bay leaves.

5. 5

   An hour before done, add tomato catsup or canned tomatoes and carrots or turnips.

6. 6

   Make gravy with water and flour after removing the meat.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 19. The excerpt below is the record exactly as published.

BEEF A LA MODE. Six pounds of the round of fresh beef. In the absence of a 34 MEATS. larding needle, use carving steel to make holes all through the piece an inch or two apart. The piece of meat should be six inch- es thick. Cut pieces of pickled pork the size of a dice, square, and two inches long, and stick them into these holes. Then nib the beef both sides with pepper, salt and ground cloves, mixed. Having heated some fresh lard in your pot, fry a medium-sized onion in it quite brown. Lay the meat in this and pour around it as much boiling water or stock as will almost cover it. Have a close lid to the pot, and stew slowly at least three hours. Tie a bunch of bay leaves in a cloth and throw them in when you first put in the meat. About an hour before it is done, pour in two tablespoonfuls of red tomato catsup or Chili sauce, or a large tea- cup of canned tomatoes; one or two carrots or turnips

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