Beef a la Mode

Ingredients

• Tie up a small round of beef
• make a stuffing of bread
• butter
• any seasoning you like
• tie the beef up in a cloth
• just cover it with water
• let it boil an hour and a half

Method

1. 1

   Tie the beef to keep its shape.

2. 2

   Make a stuffing of bread, butter, and seasoning, and put half into holes cut in the beef.

3. 3

   Tie the beef in a cloth, cover with water, and boil until tender.

4. 4

   Turn off the liquor and brown the beef over a slow fire, basting it to keep it moist.

5. 5

   Serve with the remaining stuffing made into balls around the beef.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 12. The excerpt below is the record exactly as published.

Beef a la Mode Beef, Jellied. — Soak and clean four calf's feet ; boil until done ; strain and separate the meat from the bones, and set aside to cool ; pour the liquor into a jar, and when cold remove the grease. Take a shank of beef and boil it until the meat falls in pieces ; remove it from the liquor. Cut the meat from the calf's feet and the beef into small pieces ; put the jelly into a pan; add to it the meat; mix well together, and heat to the boiling-point. Season with red pep- per and salt to taste ; pour into a mould to set. Beef Kidney, Stewed. — Soak two nice beef kidneys in cold water one hour, then with a very sharp knife cut them in small pieces, taking care to reject all fat and gristle. While cutting the kidneys throw each bit as cut into cold water. Wash them well, and put them in a saucepan with a pint of cold water to each kidney. Slice a small onion, add also two bay - leaves, two or three sprigs of parsley, and celery stalks if you have them. If not, add instead a teaspoonful of celery seed and two or three cloves. Skim when it boils up; then cover and simmer slowly three hours. Turn into a dish. If wanted for breakfast the next morn- ing, make a roux of a table-spoonful of butter and flour, and heat thoroughly. Season with salt, pepper, Worcester- shire sauce, and lemon juice. Serve very hot with bits of lemon. Beef Liver Scallops, Broiled. — Cut in thin slices 2 lbs. of fresh beef liver. Pour in a plate three table- spoonfuls of melted butter, one heap- ing teaspoonful of salt, and one salt- spoonful of black pepper. Beat well, and dip each slice in it on both sides. Have one pint of freshly made bread- crumbs, roll the slices in it, put over the broiler and broil them three min- utes on each side. Remove the rind of I lb. of bacon, cut it in very thin slices, and broil them two minutes on each side. Dress the scallops on a hot platter, one overlapping the other, and the broiled bacon around it. Chop fine one table-spoonful of parsley, and mix it well with two table - spoonfuls of melted butter. Warm up one table-spoonful of vine- gar, add, and serve as a sauce. Beef a la Mode. — Tie up a small round of beef to keep it in shape; make a stuffing of bread, butter, and any seasoning you like, as you would for a fowl ; cut holes in the beef with a skewer, and put in half of the stuffing ; tie the beef up in a cloth and just cover it with water, and let it boil an hour and a half

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