Beef a la Mode

Ingredients

• Take about eight pounds of nicely trimmed thick flank of beef
• lard this, in the direction of the grain, with half a pound of fat bacon
• three-quarters of a bottle of French white wine
• one gill of brandy
• two quarts of stock
• four calf's feet
• four large carrots
• two onions
• a bouquet garni
• two heads of celery

Method

1. 1

   Lard the beef with bacon, secure with string.

2. 2

   Place in a stewpan with wine, brandy, stock, calf's feet, and vegetables.

3. 3

   Simmer gently for at least 5 hours.

4. 4

   Strain gravy, reduce, and serve beef with gravy and garnished vegetables.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 102. The excerpt below is the record exactly as published.

bouquet garni " as in the previous number. Set this to simmer very slowly for two hours, basting occasionally with its liquor in order to glaze the meat. When the beef is cooked take it out of the pan, drain it, remove the strmg, and keep it hot; strain the gravy through a fine strainer into a stewpan, skim off the fat, add half a pint of Espagnole sauce ; set it to the boil, skim and reduce it a little. Meanwhile have one pound of macaroni cooked in the usual way, and drained, in a stew- pan ; season with mignonette pepper and grated nutmeg ; put in a gill of the reduced sauce together with two ounces of grated parmesan cheese and an ounce of butter; toss the macaroni up, so as to mix it well with the sauce and cheese ; then dress the meat on a dish, form a border round it with the macaroni, pour the remainder of the glaze sauce over, and serve. 505. BRAIZED BEEF NAPOLITAINE. Prepai'e a top-side piece of beef weighing about ten pounds in the same way as for beef, citizen style. Put it in a braizing-pan, with the same kinds and quantity of vegetables and "bouquet garni," moisten with a quart of good stock and half a bottle of red wine (not port) ; let this simmer on a slow fire for three and a half hours, frequently basting the meat with its liquor ; then put the meat on a dish, strain the liquor through a fine strainer, skim the fat, put the gravy back again in the braizing-pan with the meat, add half a pound of well washed and picked currants, and simmer for another half-hour. See that the meat is nicely PRACTICAL HOUSEHOLD COOKERY. 239 glazed ; after which, dress it on a dish, skim the fat fix)m the glaze again, before pouring it over the meat, and serve; 506. BEEF A LA MODE. A la mode beef is a popular and favourite dish in domestic oookerj. Although it differs but slightly from braized beef, its success depends entirely (as the latter) on its proper cooking, which must be very slow. If too quickly cooked it will produce an insipid and white gravy, instead of the proper savoury and nourishing substance. In colour it should be of a dark red. Take about eight pounds of nicely trimmed thick flank of beef, lard this, in the direction of the grain, with half a pound of fat bacon, cut into strips half an inch thick, which must have been previously sprinkled with pepper; then fasten it round with a string, put it in a stewpan with three-quarters of a bottle of French white wine, one gill of brandy, two quarts of stock, four calf's feet, previously blanched and boned, and about two ounces of bacon-rind ; season with salt and pepper, boil it, and skim ; then add four large carrots, two onions, six doves, a " bouquet garni," and two heads of celery

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