Beef (a la Mode), No. 2

Ingredients

• eight or ten pounds
• four ounces of good beef dripping
• a couple of large onions
• about one gallon of water
• one drachm of ground black pepper
• two of allspice
• two bay-leaves

Method

1. 1

   Divide the beef into neat pieces and heat the dripping in a large stewpan.

2. 2

   Flour the meat and add minced onions, stirring for about ten minutes until thick.

3. 3

   Gradually pour in a gallon of water, bring to a boil, skim, and add pepper, allspice, and bay leaves.

4. 4

   Stew gently for about three hours until tender.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 14 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.

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

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