Beef a la Mode

Ingredients

• Six or eight pounds of beef from the round
• One teaspoonful of pepper
• one teaspoonful of ground clove
• quarter of a cup of brown sugar
• three teaspoonfuls of salt
• one pint of bread or cracker crumbs
• one large onion chopped fine
• a tablespoonful of sweet marjoram or thyme
• half a teaspoonful of pepper
• half a teaspoonful of ground clove
• a heaping teaspoonful of salt
• a large cup of hot water
• a heaping tablespoonful of butter
• a tablespoonful of catchup
• two of wine

Method

1. 1

   Rub the meat with spicing and let it stand overnight.

2. 2

   Make stuffing with crumbs, onion, herbs, and water.

3. 3

   Stuff the beef and bind it.

4. 4

   Stew slowly with onions, salt, and pepper for half an hour per pound.

5. 5

   Brown in the oven and make gravy from the pot water.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 74. The excerpt below is the record exactly as published.

Beef a la Mode. Six or eight pounds of beef from the round, cut thick. Take out the bone, trim off all rough bits carefully, and rub the meat well with the following spicing : One tea- spoonful each of pepper and ground clove, quarter of a cup of brown sugar, and three teaspoonfuls of salt. Mix these all together, and rub thoroughly into the beef, which must stand over-night. Next morning make a stuffing of one pint of bread or cracker crumbs ; one large onion chopped fine ; a table- spoonful of sweet marjoram or thyme ; half a teaspoonful each of pepper and ground clove, and a heaping teaspoon- ful of salt. Add a large cup of hot water, in which has been melted a heaping tablespoonful of butter, and stir into the crumbs. Beat an egg light, and mix with it. If there is more than needed to fill the hole, make gashes in the meat, and stuff with the remainder. Now bind into shape with a strip of cotton cloth, sewing or tying it firmly. Put a trivet or small iron stand into a soup-pot, and lay the beef upon it. Half cover it with cold water ; put in two onions stuck with three cloves each, a large tablespoonful of salt, and a half teaspoonful of pepper ; and stew very slowly, allowing half an hour to the pound, and turning the meat twice while cooking. At the end of this time take off the cloth, and put the meat, which must 148 MEATS. remain on the trivet, in a roasting-pan. Dredge it quickly with flour, set into a hot oven, and brown thoroughly. Baste once with the gravy, and dredge again, the whole operation requiring about half an hour. The water in the pot should have been reduced to about a pint. Pour this into the roasting-pan after the meat is taken up, skimming off every particle of fat. Thicken with a heaping table- spoonful of browned flour, stirred smooth in a little cold water, and add a tablespoonful of catchup and two of wine

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