Beef a la Mode

Ingredients

• Four to six pounds of beef from the underside of the round
• Season before the last hour
• 2 carrots and 2 turnips
• some bits of parsley and thyme
• enough beef broth or water to half

Method

1. 1

   Wipe and lard the beef, tie into shape.

2. 2

   Brown in hot drippings.

3. 3

   Lay vegetables in a deep braising pan, place meat on top, and add broth or water.

4. 4

   Season before the last hour, turning once.

5. 5

   Remove fat from gravy, add seasoning if needed, thicken with browned flour, and strain over meat.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 59. The excerpt below is the record exactly as published.

BEEF A LA MODE Four to six pounds of beef from the underside of the round -^ thick Wipe an d^^^^^ t^:^, the Tat sta'nd several hours', turning .t often Then lard it -^h jveral ^H- o^^^^^^^ an neh wKle and as long as the meat is tMck. Tie :t into good shape -th ^ ^1™ i'.^.fearrot and turnip, it with Purity Flour and brown all over m hot drippings Cut 2 «^3«"''/^'' P/^''Xnw'ire or iron or and frv them in the same fat. Lay the vegetables in a deep braising-pan(o earthenware or iron, o double- roasting-pan, if possible), the meat on top with some bits of parsley^Bd thy^ie,^^^; ^^^^^^^^ spiced vinegar: idding enough beef broth or -jter to hal -J-^^^^^-^^^t^" ^the sti^^^^^^ lay on Season before the last hour

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