Beef a la Mode

Ingredients

• For a four-pound rump roast
• a piece of salt pork cut into long, narrow strips
• one bay leaf
• one slice of lemon
• one slice of onion
• one slice of carrot
• one slice of turnip
• a bit of celery
• parsley
• four white cloves
• four white allspice
• four peppers

Method

1. 1

   Prepare the roast by rolling tightly and securing it.

2. 2

   Fry the roast in a pan with suet and the listed vegetables and spices until seared.

3. 3

   Place in boiling water to cover, adding the frying contents.

4. 4

   After cooking, strain the solids and thicken the liquid for gravy.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 16. The excerpt below is the record exactly as published.

BEEF A LA MODE. Mrs. James French, Enid, Okla. For a four-pound rump roast. Prepare the roast by rolling tightly into a firm piece. Cut off flat on top or bottom and fasten securely either by tying or with skewers. Take a piece of salt pork cut into long, nar- row strips. L'se a paring knife, stick into the beef, put the finger in and work these strips of pork into the roast, using as much of the pork as can be well worked into it from both the top and bottom of the roast. Put some suet or drippings into a frying pan and add one bay leaf, one slice of lemon, one slice of onion, one slice of carrot, one slice of turnip, a bit of celery and parsley, four white cloves, four white allspice, four peppers

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