Beef d la Mode
From What to eat, how to serve it, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 56. The excerpt below is the record exactly as published.
Beef d la Mode. Fried Cucumbers. Cauliflower. Green Corn. Fresh Fruit. Cheese Soup, — One egg\ a half -cupful grated cheese ; one onion ; two cups milk ; two cups veal, chicken, or other white stock ; one tablespoonful flour; one tablespoonful butter ; pepper and salt to taste. Heat the milk and stock with the onion. Eemove the latter, and thicken the liquid with the butter 218 FAMILY DINNERS FOB SUMMER and flour rubbed smooth together. Stir in the cheese, pour a little of the soup on the egg beaten light, add this to the soup in the pot, season, and serve immediately. It is a good plan to put a tiny pinch of soda into the milk before adding the cheese. Beef d la Mode, — Select a good piece of beef from the round, and " plug " it thickly with beef suet or with strips of fat salt pork. Make other incisions into which to crowd a force-meat made of finely chopped salt pork mixed with twice the bulk of bread-crumbs, and seasoned with herbs, allspice, onion, and vinegar. Fasten the meat securely in shape with a stout band of cotton cloth, lay it in a pot, pour over it three cups of boiling wa- te
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