Beef a la Mode

Ingredients

• about five pounds of rump of beef
• season with salt
• season with pepper
• half claret
• half water
• one sliced onion
• one sliced carrot
• one bouquet garni
• one spoonful of melted butter
• one ounce of fresh butter
• two spoonfuls of flour

Method

1. 1

   Lard the beef and season with salt and pepper.

2. 2

   Place in an earthen pot, cover with claret and water, and add onion, carrot, and bouquet garni.

3. 3

   Let stand for 24 hours.

4. 4

   In a casserole, heat melted butter, brown the beef, then add fresh butter and flour, cooking until brown.

5. 5

   Add wine, water, and vegetables from the pot, bring to a boil, and simmer until beef is soft.

6. 6

   Strain the sauce and garnish the beef with vegetables.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 112. The excerpt below is the record exactly as published.

Beef a la mode. Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni ; and allow to stand for twenty-four hours. In a casserole put one spoonful of melted butter, and when the cas- serole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour

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