Beef a la Mode

Ingredients

• the meat
• cup butter
• chopped onions
• a scraped carrot
• some tomato catsup
• thicken the gravy with flour
• season with pepper and salt
• rub the meat well with chopped sweet herbs
• level teaspoon each ground thyme
• level teaspoon each ground marjoram
• level teaspoon each ground savory
• quarter saltspoon pepper
• a pint broken stale bread moistened with cold water

Method

1. 1

   Fill the opening of the beef with bread stuffing, tie it, rub with herbs, and boil until tender.

2. 2

   Season, thicken gravy with flour, add butter and onions, and brown.

3. 3

   Add carrot, parsley, and tomato catsup.

4. 4

   If gravy is thin, add more flour.

5. 5

   Serve poured over the meat.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 346. The excerpt below is the record exactly as published.

Beef a la Mode. — Fill the opening made by removing the bone with a bread stuffing, tie in shape, rub the meat well with chopped sweet herbs, stick in some cloves and boil until tender, allowing fifteen minutes to each pound ; then season with pepper and salt, thicken the gravy with flour, add cup butter and chopped onions jtndcover pan again until meat is brown; add a scraped carrot, boiled witn a little chopped parsley and some tomato catsup. If the gravy is too thin aad a httle more flour and serve poured over the meat. Or make a force-meat by mixing together in frying-pan over fire two tablespoons butter, one of chopped onion, one level tea- spoon each ground thyme, marjoram and savory, teaspoon salt, quarter saltspoon pepper, and a pint broken stale bread moistened with cold water

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