Beef a la Mode

Ingredients

• Take 5 or 6 pounds of rump or buttock.
• Take a blade of mace.
• a sprig of basil.
• a teaspoonful of allspice.
• half a dozen cloves.
• 20 peppercorns.
• a pinch of cayenne pepper.
• a teaspoonful of mixed herbs.
• one shallot.
• cover them with } pint of white wine vinegar.
• lard the beef with some strips of fat bacon.
• pour in half a pint of water or stock.

Method

1. 1

   Lard the beef and let it marinate for 24 hours.

2. 2

   Place in a baking pan with drippings and water or stock.

3. 3

   Cover and bake in a slow oven for 1 hour per pound.

4. 4

   Strain the gravy and serve with pickles or fried onions and carrots.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 39. The excerpt below is the record exactly as published.

Beef a la Mode. — Take 5 or 6 pounds of rump or buttock. Take a blade of mace, a sprig of basil, a teaspoonful of allspice, half a dozen cloves, and 20 GAS COOKERY BOOK. 75 peppercorns, a pinch of cayenne pepper, a teaspoonful of mixed herbs, and one shallot. Place aJl these in¬ gredients into a dish and cover them with } pint of white wine vinger. Lard the beef with some strips of fat bacon; let it remain for 24 hours, turning oc¬ casionally; place the meat in the baking pan or tCheSfnn e’ fa", a Kd \ lb' of driPPinS’ which place on hrej“P,of t','e bfef, pour in half a pint of water or stock, with a little of the pickle. Cover the top of the pan and bake in a slow oven, allowing J hour to each pound of meat. When done, strain the gravy and serve the beef with pickles on the top or with some onions and carrots fried brown. Roast Ribs of Beef— -Obtain from the butcher the tore rib of beef, as this is considered to be the best part of the ribs. It should be purchased three or four days before cooking it. Saw off the ends and fasten down the fat with skewers. Remove the strong smew and chine bone, place it on the lowest grid shelf put it in a hot oven, reduce the gas to half an inch blue flame, and allow it to cook one quarter of an hour to each pound of meat. The gas may be turned quite out for the last quarter of an hour. lurVOUlt ^ ^ t0 tabIe with horseradish sauce. It is well to note that it will take longer to roast or bake beef when freshly killed than it does when it has been hung three or four days, and also that it takes longer in cold weather than inhot. v Breast of Mutton and Peas. — Take two pounds of the breast of mutton and cut it up into small square pieces about a couple of inches in size, removing all superfluous fat. Place into a stew-pan two ounces of butter. When the butter is hot put in the meat and let it get nicely browned ; cover the meat with some good stock, if not, water will do, and let it stew with a gentle heat for about two hours. Remove the meat and put it into a fresh stew-pan with one onion, one shallot, 76 THE HOUSEHOLD a clove of garlic chopped up finely, a teaspoonful of mixed herbs,

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