Beef a la Mode

Ingredients

• a round of beef of about four pounds
• half a pound of larding pork
• a tablespoonful of chopped parsley
• a carrot
• an onion
• three cloves
• six bay-leaves
• three branches of thyme
• two claret-glasses of white wine
• a quart of consomme
• two carrots
• two turnips
• twenty small onions

Method

1. 1

   Make incisions in beef and insert pork strips.

2. 2

   Cook carrot and onion with parsley and spices, then add beef, wine, and consomme.

3. 3

   Simmer for three hours, then add blanched vegetables and simmer for another hour and a half.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 32. The excerpt below is the record exactly as published.

Beef a la Mode. Take a round of beef of about four pounds, cut half a pound of larding pork in strips about two inches long, which roll in a tablespoonful of chopped parsley. Make incisions in your beef, and introduce your strips of pork there- in. Cut a carrot and an onion in slices, and put them in a saucepan with several branches of pars- ley, inclosing three cloves, six bay -leaves, three branches of thyme, and tie all together, then add your beef, two claret-glasses of white wine, and a quart of consomme (stock). Simmer gently for three hours, drain off your beef, and strain the liquid in which it was cooked. Then put the beef with its liquid in a saucepan with two carrots and two tur- nips, which you have previously blanched and cut in slices, and twenty small onions. Simmer gently for an hour and a half, skim off the grease from the liquid, and serve. 196. Boiled Marrow-Bones. Tie up in a cloth eight marrow-bones, neatly trimmed, and of about four inches in length, boil an hour, remove the cloth, and serve them on toast, a small napkin neatly arranged around each bone. 7 74 FRENCH DISHES. 197. Beefsteak Pie. Take two pounds of cold beef, cut it in small pieces. Put two dozen small white onions, with some butter, in a frying-pan on the fire, and cook gently until browned. Fry half a pound of bacon cut in small pieces, drain, moisten with a pint of Spanish sauce (Art. 80), add your onions, boil for a few moments, add your beef, and put all together in a deep dish, which you have lined with paste, moistening the edges of your dish so that the paste shall adhere. Cut out some paste the size of your dish and lay it on top. Dip a small brush in beaten egg, with which brush the entire top of your pie, which send to the oven until well colored, and serve. You may mix in your pie, if desired, about twenty-five oysters. Paste for the Pie. Put on a table six ounces of flour, make a hole in the middle, in which place three ounces of butter, and add a claret-glass of water. Mix all well together, and roll it out to the proper thickness. 198. Broiled Tripe. Cut some tripe into long pieces, season with pepper and salt. Broil them a nice brown, and serve them on the same plate with an ounce of melted butter, the juice of a lemon well mixed with it, and some chopped parsley. Honey- comb tripe is more delicate than the ordinary tripe. 199. Tripe a la Lyonnaise. Cut two pounds of tripe in thin strips, as for Julienne soup, put a sliced onion, with two ounces of butter, in a frying- pan ; when well colored, add your tripe, a pinch of salt and pepper, and very little nutmeg. Toss all ENTREES. 75 together until all moisture is absorbed, then add about a quarter of a can of tomatoes, cook for a mo- ment longer, or until very hot, and serve with a lit- tle chopped parsley on top. 200. Fried Tripe. Cut some tripe in squares. Break two eggs, to which add a little salt and pep- per, and beat up your eggs well. Then dip your tripe in the eggs, roll them in flour, fry them in very hot lard, and when they are a light brown drain them, and serve with fried parsley on top. 201. Tripe a la Mode de Caen. Put in an earthen pot an onion cut in slices, a carrot in quar- ters, and four slices of bacon ; cover these with a layer of tripe, then a calf's foot cut in four, a pinch of salt and pepper, four cloves, four bay-leaves, three branches of thyme, six pepper-corns, and six pars- ley-roots. On top of these put a layer of bacon, an- other of tripe, another calf's foot, cut in pieces, and another layer of tripe, with some bacon on top. Fill your jar three quarters of its height with white wine. Put on the cover, and paste it all around the edge with some flour mixed in a little water, so as to ren- der the jar air-tight. Place it in the oven, and cook for five hours. Instead of white wine, you may sub- stitute cider if you wish. VEAL. 202. Calf's Head en Tortue. Take a scalded calf's head, put it in a saucepan with enough water to cover it, boil for half an hour, and then plunge it in cold water ; mix four tablespoonfuls of flour with a 76 FRENCH DISHES. little cold water ; cut an onion and a carrot in slices, and put in a saucepan, together with six cloves, six pepper-corns, six parsley-roots, four branches of thyme, six cloves of garlic, six bay-leaves

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