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Beef à la Mode
From Cookery and housekeeping, 1882
Serves 1
Beef should be well beaten before braising.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 61. The excerpt below is the record exactly as published.
Beef k la Mode. Take a piece of the silver side, or the piece called fillet by the butcher, and put it in a braising pan with a calf's foot cut up, some rind of bacon, a fried onion, a fried carrot, some fine herbs, and a glass of wine, or half a glass of brandy mixed with water, a pinch of salt, and two pinches of sugar
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