Beef a la Mode

Ingredients

• about 6 or 8 lbs. out of the round
• half a lb. of larding-pork
• two tablespoonfuls of whole cloves
• three tablespoonfuls of lemon-juice
• half a gill of strong brandy
• two tablespoonfuls of butter
• a quart and a half of warm bouillon
• one large glassful of white wine
• two calf's feet
• one-half tablespoonful of salt
• one salt-spoonful of pepper
• two cloves
• a bouquet
• three bunches of very small new carrots

Method

1. 1

   Lard a rump piece of beef, tie it for shape.

2. 2

   Melt butter, brown meat with carrot and onions.

3. 3

   Pour in bouillon and wine, add calf's feet.

4. 4

   Season and cook covered for 2.5 hours, adding small carrots last half hour.

5. 5

   Remove meat, garnish with calf's feet and carrots, strain gravy and pour over meat.

6. 6

   Chill and serve next day.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 13. The excerpt below is the record exactly as published.

about 6 or 8 lbs. out of the round, free of bone, and a tender, juicy piece. Cut gashes in it so as to go nearly all the way through, and insert strips of fat salt pork about half an inch in thickness. If possible, pull the pork through on the under side. Season with salt and pepper. Tie as tightly to- gether as possible with strong twine, making the meat as round and com- pact as you can. Allow two table- spoonfuls of whole cloves to this quantity of meat, sticking them on the outside. A few blades of mace stuck in are an improvement, and garlic, if wished. When the meat is prepared, put it info a large stew- pan, setting it on the back part of the stove, and adding no water, as the essence of the meat soon runs out. Let it cook slowly five hours, keeping it covered all the time, and turn it once or twice. When nearly done, pour over it three table-spoonfuls of 9 Beef a la Mode BEEF Beef Ox-tail lemon-juice and half a gill of strong brandy, basting it every few minutes. When done, remove the strings. Beef a la Mode, Cold. — With a large larding-needle lard a rump piece of beef weighing about 4 lbs. with Yz lb.' of larding -pork cut in a dozen strips. Tie the meat to give a per- fectly round shape. Melt two table- spoonfuls of butter in a saucepan, and put in the meat, with one car- rot and two large onions, sliced. Brown the meat well on all sides for fifteen minutes. Pour over a quart and a half of warm bouillon, one large glassful of white wine, and add two calf's feet that have been previously cut in four pieces and boiled for ten minutes in salted water. Season with one-half table-spoonful of salt, one salt-spoonful of pepper, two cloves, and a bouquet. Leave the cover of the saucepan slightly loose, and cook slowly but constantly for two hours and a half. Add three bunches of very small new carrots

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