Beef a la Mode

Ingredients

• a solid piece cut from the round
• a cupful of cold water
• three bay-leaves
• a sliced tomato
• chopped onion
• chopped carrot
• chopped turnip
• chopped celery
• sprinkle with mace
• sprinkle with paprika
• forcemeat made of fat pork, minced, onion and bread-crumbs, sharply seasoned

Method

1. 1

   Tie the beef into shape with stout cords.

2. 2

   Plug the meat with strips of fat salt pork.

3. 3

   Make incisions and fill with forcemeat.

4. 4

   Lay in a braising-pot, cover with vegetables, bay leaves, and seasonings.

5. 5

   Pour in cold water, cover, and cook slowly for 15 minutes per pound.

6. 6

   Skim and strain the gravy, thicken with browned flour, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 60. The excerpt below is the record exactly as published.

BEEF A LA MODE. Marion Harland. Have a solid piece cut from the round, and tie into shape with stout cords at intervak of an inch apart. Plug the meat perpendicularly with strips of fat salt pork, long enough to project half an inch at top and bottom. Make incisions clear .through the beef with a sharp, thin knife, and fill these with forcemeat made of fat pork, minced, onion and bread-crumbs, sharply seasoned. Lay the meat in a braising-pot, cover deep with chopped onion, carrot, turnip, celery, three bay- leaves, a sliced tomato, and sprinkle with mace and paprika. Now pour in a cupful of cold water, cover closely and cook slowly fifteen minutes to the pound. If you wish to serve hot, clip the threads; rub the gravy through a colander, let it cool a few minutes to throw up the fat; skim, and thicken with browned flour, and pour half over the meat, half into a gravy-boat. It is, however, nicer if left to get cold in the gravy, with a heavy weight on top, until next day. Then remove the cords, and cut in tiiin, horizontal slices. An underdone roast can be metamorphosed in this way for a second- day*s dinner. CORN BEEF. Mrs. O. L, McDowell, Philadelphia. Boiled Dinner. Put meat on, after washing well, in enough cold water to just cover the meat ; as soon as it boils set kettle on the stove where it will simmer or boil very slowly; boil until almost tender, put in vegetables in this order: Quartered cabbage, medium sized tur- nips, halved; whole potatoes. Peel potatoes and turnips MEATS. 145 and allow to lie in cold water for half an hour before using. Skim meat well before adding vegetables. Boil together until thoroughly done, adding a little salt be- fore taking out of kettle, where there should be left only just enough water to prevent burning; take up vegetables in separate dishes, and lastly the meat If there is any juice in the kettle pour it over cabbage. Boil cabbage an hour, turnips and potatoes half an hour. Soup plate or saucer, upside down, should be placed in bottom of kettle to keep meat from burning. BROILED STEAK. When broiling, be sure to have a clear red bed of coals. Grease the wires of your broiler and place your steak on it. Hold each side over the extreme heat for a minute at a time, continue this for four or five min- utes. Then hold the broiler farther away from the coals and keep turning the steak every minute or two until steak is cooked. Bemove to a platter, season with salt and pepper. Sprinkle generously wilh pieces of butter. When the butter is melted, serve plain, or with any sauce desired. The length of time a steak should be broiled depends entirely upon its thickness. A steak one inch and a half thick will cook underdone, or rare, in seven or eight minutes. Should you have a steak two and a half or three inches thick, ii is a good plan to be- gin cooking it in front of the coals. The center cooks, then it can be finished over the coals. BBOILED FILLET OF BEEF. Mrs. F. D. Gray. Cut three and one-half pounds of the tenderloin of beef in slices about three-fourths of an inch thick. Sea- 146 KIRMESS COOK BOOK. son with salt and pepper. Broil for five or six minutes. Serve with mushroom sauce. BEEFSTEAK AND FRIED ONIONS. Mrs, Seeley^s Cook Book, Put a kettle of fat on range where it will heat, peel and thinly slice two Spanish onions, place in frying basket. Broil the steak, and when meat is cooked move the ketter forward; when the fat is very hot, put the basket of onions into it, cook until crisp and brown. Drain and arrange them around the steak. STEAK A LA STANLEY. Miss Mclntoshj Buffalo, N, Y. Select an inch and a half or thicker steak. Broil, season, and place on hot platter. Peel and halve length- wise six bananas. Place in dripping pan and bake a delicate brown, basting frequently with butter and juice of one small lemon. Have ready some finely chopped parsley. Place bananas on steak, mix parsley with the remaining butter and lemon juice, and spread over bananas. Serve with horseradish sauce. STEAK EN CASSEROLE. A casserole is a round, rather shallow, earthenware dish, with a tightly fitting cover; it is invaluable for the long, slow cooking which makes tough meat palat- able and tender. For steak cooked in this way take a . thick cut from the upper or under lound, wipe and trim it. Have ready a very hot frying pan, and in it place the steak, turning several times until both sides MEATS. 147 are seared and browned. In the bottom of the cas- serole place one carrot diced, one tablespoonful of chopped celery

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