Beef (a la Mode), No. 3

Ingredients

• a French roll
• half a pound of chopped veal
• six oysters
• a rump of beef
• two quarts of stock
• a large onion
• two carrots

Method

1. 1

   Make a forcemeat of the French roll steeped in milk, chopped veal, and oysters.

2. 2

   Remove the bone from the beef and fill the hole with the forcemeat.

3. 3

   Roast the meat for an hour, then stew it in a pan with stock, a large onion stuck with cloves, and sliced carrots until tender.

4. 4

   Thicken and strain the sauce, adding more mushrooms, sherry, oysters, and fried bread sippets.

5. 5

   Serve garnished with warmed gherkins.

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.

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

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