Beef a la Mode

Ingredients

• one pint of liquid to each pound of meat
• an ounce of dripping
• two large onions
• three carrots
• a bunch of parsley
• a sprig of thyme
• two bay-leaves
• two allspice
• six peppercorns
• two cloves
• two small table-spoonfuls of flour
• a little salt

Method

1. 1

   Wash the cow-heel and cut it into pieces.

2. 2

   Cut the beef into neat pieces and flour them.

3. 3

   Melt dripping in a frying-pan, add meat and sliced onions, fry for about ten minutes.

4. 4

   Transfer to a stewpan, add cow-heel and boiling stock or water.

5. 5

   Add carrots, parsley, thyme, bay-leaves, allspice, peppercorns, cloves, and salt.

6. 6

   Mix flour with cold water, stir into the stew, and simmer gently for three hours.

7. 7

   Skim occasionally, adjust seasoning, and serve with gravy and garnished with cow-heel and carrots.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 67. The excerpt below is the record exactly as published.

Beef a la Mode. — Wash the cow-heel and cut it into pieces. Cut the beef also into neat pieces and flour them well. W eigh the beef and the cow-heel, and afterwards allow one pint of liquid to each pound of meat. Melt an ounce of dripping in a frying- pan, and put in the meat and two large onions cut into slices. Fry for about ten minutes, and stir the pieces occasionally, being very careful that the onions do not burn, nor the pieces of meat stick to the bottom of the pan. Transfer both meat and onions to a stewpan, add the cow-heel, and gradually as much stock or water (boiling) as is required. Throw in also three carrots cut into slices, a bunch of parsley, a sprig of thyme, two bay-leaves, two allspice, six pepper¬ corns, two cloves, and a little salt. Mix two small table-spoonfuls of flour

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