Beef (a la Mode), No. 1

Ingredients

• six or seven pounds
• some mixed spice
• salt
• a little flour
• about a pint and a half
• a little vinegar
• a dozen small onions
• seasoning of cloves, mace, pepper, mushrooms

Method

1. 1

   Rub the meat well with mixed spice, salt, and flour, and place it in a stewpan with thin slices of streaked bacon.

2. 2

   Cover the meat with more bacon, add good gravy and a little vinegar.

3. 3

   Stew gently for two hours, then add seasoning of cloves, mace, pepper, mushrooms, and small roasted onions.

4. 4

   Cover tightly and simmer until tender.

5. 5

   Serve hot with strained gravy.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 208. The excerpt below is the record exactly as published.

six or seven pounds is the usual quantity prepared. Eub the meat well with some mixed spice, salt, and a little flour, and put it in a stewpan, into which has been previously jjlaced some thin slices of streaked bacon. As it is desirable that the bacon should not touch the bottom of the stew- pan, it would be better to place a few skewers in it for the bacon to rest on. Cover the meat also with slices of bacon, some good gi'avy, about a pint and a half, and a little vinegar. Stew very gently for two hours, then add a seasoning of cloves, mace, i^epper, mushi-ooms, and a dozen small onions, half roasted. Cover the saucepan tightly down, and simmer until tender. Put the meat in a deep dish, strain the gravy over it, and seiwe very hot. Should veal be used, the mushrooms should be omitted, and lemon-peel substituted. Time to sim.mer, from three to four hours. Sufficient for seven or eight persons. Beef (a la Mode), No. 2.— Take eight or ten pounds of beef (the rump or buttock), or the same weight of a breast of veal. Di\ide it into neat pieces of three or four ounces in weight. Put it into a large stewpan with four ounces of good beef dripping; but first make the dripping hot, and flour the meat. Add. a couple of large onions, minced very fine, . dredge flour, and stir with a wooden spoon for I about ten minutes, or until the contents of the ! pan be thick ; then pour in about one gallon of water. Do this gradually, stirring all together. Bring it to a boil; then skim, and add one drachm of ground black pepper, two of allspice, and two bay-leaves. Set the pan where it will stew gently for about three hours. When the meat is tender, serve. Sufficient for ten or twelvc persons. Beef (a la Mode), No. 3.— Make a forcemeat of a French roll steeped in milk, half a pound of chopped veal, and six oysters. Remove the bone from a rump of beef, and fill up the hole- with the forcemeat. Eoast the meat before a clear fire for an hour, take it ofl: the jack, insert in the top some dried and pickled mushrooms, adding mushroom powder to the forcemeat. Put it in a stewpan with two quarts of stoclc, a large onion stuck with cloves, and two carrots cut in slices. Stew until the beef is tender. Put the meat on a dish ; thicken and strain the sauce, add to it more mushrooms, a glass of sherry, oysters, and sippets of fried bread. Pour it over the beef; garnish with a few warmed gherkins, and serve. Time to stew a piece of beef weighing five pounds, five to six hours. Probable cost. Is. per pound. Sufficient for seven or eight persons. Beef (a la Mode), No. 4. Bath Recipe.— Take three pounds of beef (any part will do, but the rump is the best), cut away aU fat, and trim nicely. Take a few cloves, a tea-spoonful of black pepper, a blade of mace, and a salt

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