Beef a la Mode

Ingredients

• 3 lbs. thick flank of beef
• Few slices of bacon
• Black pepper
• 1 onion
• 1 carrot
• 1 turnip
• 2 sticks celery (if obtainable)
• Pepper
• salt
• 1 cup vinegar
• Heaped up teaspoonful of chopped herbs
• cloves
• allspice

Method

1. 1

   Cut the onion in very thin slices and fry in a little butter, get a nice piece of beef with not too much fat, cut your bacon in thin strips, and with a larding needle run it through the beef in about six or eight different places; if no larding needle cut holes and put in the bacon, cut scores in the beef and put in part of the herbs that have been moistened with vinegar, tie up your beef with a piece of tape to keep it in a roll, put it in a saucepan that will hold it, stew the remainder of the herbs and onion over the beef, cover with water, cut up the vegetables and stew with the beef for two hours; do not let it boil hard as the beef becomes tough.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 35. The excerpt below is the record exactly as published.

pepper, and put in a pie-dish. Mix all the remaining potatoes and onions with some bntter and cover the dish with them, ani hake abou^ twenty ujinutes. Beef Entrees. 190-CUEEIED BEEF. ' Cold beef Butter Onions Cloves, etc. Apple Curry powder. Mode. — Slice the onions and fry in butter witb the apple (cut very small), cloves and a tablespoonful of chutney ; when the onions are cooked add the curry powder, and allow all to cook for about ten minutes ; cut the beef very small and put to this, cover with stock, ex- tract of beef, or water, allow to stew gently for about an hour , never add flour to curry. Serve up with boiled rice. - 191— SAVOUEY MEAT PIE. 4 large potatoes 1 lb. cold beef 1 onion Pepper and salt. Mode. — Slice the potatoes and onion, and place a layer of these in the bottom of the pie-dish, then a layer of beef (which has been previously minced), pepper and salt, fill up the dish with alternate layers, nearly fill the dish with warm water, cover and allow to bake for an hour ; remove the cover and put on a crust of short paste, and return to the oven until the paste is well cooked. 192— BEEF OLIVES. 1 small onion Breadcrumbs 6 olives Pepper, salt and flour Parsley Butter 1 lb. steak or remains cold sirloin. Mode. — Out the steak or beef in thin squares of about three inches ; make a stufiing of the onion chopped very fine, chopped, parsley, olives, breadcrumb?, a tahlespoonf ul of', butter, pepper and salt ; put a little of this in the squares of beef, auid roll, 8ew up with fine cotton, roll each in flour, and pack them tightly in a saucepan with about a table- Beef Entrees. spoonful of butter, shaking them occasionally so as not to burn them, when nicely brown cover with water or stock, or a little beef extract in water ; put in the stones of the olives and allow to simmer for an hour an a-half . The longer they cook the better. Strain the gravy and thicken with a little more flour if required. 193— STUFFED STEAK OE BEEF. 1 lb. steak or remains of an underdone sirloin. Breadcrumbs Parsley 1 egg Pepper and salt Eschalots A little ketchup. Mode. — Cut your steak or beef in slices about a quarter of an inch thick, beat them to make them level, brush over with an egg ; sprinkle the breadcrumbs, chopped eschalots and parsley, pepper and salt ; roll them and lay them closely together in a saucepan, cover with water or stock, well seasoned, put in a tablespoonful of ketchup and boil for two hours slowly. Thicken the gravy with a little flour. 194— KIDNEY A LA MILANESE. 4 ozs. butter 1 onion 2 ozs. tomato sauce 1 ox kidney 1 dessertspoonful chopped Pepper and salt, parsley Mode. — Poll the butter in flour, and fry a golden color? add a pint of stock and the tomato sauce, the onion (chopped very finely), and the kidney sliced very thin. Stew this over a slow fire for forty minutes, add half a pint claret and a tablespoonful of fiour, and stir for ten minutes. Serve with mashed potatoes. 195— MINCED KIDNEY ON TOAST. 1 ox kidney 2 ozs. butter 2 eggs A little chopped parsley Salt and cayenne. , Beef Entrees. Mode. — ^Put the kidney through the mincing machine, put into the saucepan with the butter and allow to simmer until the kidney is cooked, stirring all the time ; then add the chopped parsley, a little cayenne and salt, then add the two eggs, which have been well beaten, stir over a fire for about ten minutes and serve on hot toast. This is a nice breakfast dish. 196— -DEVILLED KIDNEYS. 1 ox kidney Cayenne A little mustard Butter and salt. Mode. — Cut the kidney in slices about half an inch thick, score with a sharp knife, mix the mustard with the butter, cayenne and salt \ put this mixture into the scores and spread w^ell over the kidney, and then grill over a nice clear fire. Serve at once, as devilled kidneys get very hard if left standing. 197— STEWED KIDNEY. 1 ox kidney 4 cloves 1 onion Flour and butter Pepper and salt. Mode. — Slice the onion and cook it in the butter, put in the cloves ; cut the kidney in small dice, shake a little flour over it, also a little pepper and salt, put in the sauce- pan and allow to stand by the fire for about a quarter of an hour ; then add a cupful of water, and simmer for an hour. Serve with mashed potatoes. A little bacon stewed with the kidney is an improvement. 198— BEEF 3 lbs. thick flank of beef Few slices of bacon Black pepper 1 onion 1 carrot 1 turnip A LA MODE. 2 sticks celery (if obtainable) Pepper and salt I cup vinegar Heaped up teaspoonful of chopped herbs, cloves and allspice

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