Beef ala Mode

Ingredients

• Take a slice about four inches thick from the round of beef
• remove the bone
• finger strip of nice fat salt pork
• some nice turkey dressing
• a half teaspoon of black pepper
• same of cinnamon
• quarter of a teaspoon of mace
• the same of cloves
• three tablespoons of vinegar
• three of butter
• one onion
• one carrot
• one turnip
• two quarts of boiling water or stock
• two bay leaves
• a sprig of parsley
• one knuckle of veal

Method

1. 1

   Cut deep gashes into the meat and rub with salt and spices.

2. 2

   Fill gashes with pork and dressing, roll up, and tie.

3. 3

   Brown onion, carrot, and turnip in butter, add vinegar, bay leaves, parsley, and boiling water or stock.

4. 4

   Bake the beef slowly for six hours.

5. 5

   Cool, strain the liquor, and serve the meat cold with jelly around it.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 18. The excerpt below is the record exactly as published.

Beef ala Mode* Take a slice about four inches thick from the round of beef, it may weigh seven or eight pounds, remove the bone, have ready finger strip, of nice fat salt pork, and some nice turkey dressing (stuffing of bread) cut deep gashes into the meat, but be careful not to cut through, rub on the salt. Mix a half teaspoon of black pepper, same of cinnamon, quarter of a teaspoon of mace, the same of cloves, and rub them into the meat on both sides, sprinkling a little in each gash. Put one piece of pork and as much of the dressing, as it will hold when rolled up. (Add onion and parsley to the dressing if you like and vinegar.) Mix three table- spoons of vinegar with three of butter and moisten well both sides of the meat, then roll it together and fasten around it a piece of sheer muslin, sewing up the ends. Let stand over night. Then put two large tablespoons of butter into a pan, and when melted and hot, add one onion, one carrot and one turnip cut into slices; stir the whole until lightly browned, then add two tablespoons of vinegar, two bay leaves, a sprig of parsley, and two quarts of boiling water or stock; let the whole boil two minutes; then put in the beef and one knuckle of veal

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