Beef & la Mode

Ingredients

• 3 to 4 lbs. top-side of beef
• 2 oz. dripping
• 1 glass Madeira
• 1 glass white wine
• 1 calf’s foot
• 2 or 3 doz. small white onions
• 2 or 3 carrots
• A bunch of herbs
• Pepper and salt
• 1 table-sp. flour

Method

1. 1

   Choose a nice fleshy piece of beef from the top-side or rump, lard it with thickish lardoons of fat bacon and tie it into a neat shape with string.

2. 2

   Melt the dripping in a large stewpan, and when smoking hot put in the meat and brown it on all sides.

3. 3

   Then pour in the glass of Madeira and set it alight.

4. 4

   When this has burned out, add the white wine, the calf’s foot, which has been blanched and cut in pieces, and enough stock or water to half cover the meat.

5. 5

   Season with pepper and salt, and the bunch of herbs; put a tight-fitting lid on the pan and bring the contents to simmering point over the fire.

6. 6

   Meanwhile prepare the vegetables — peel the onions and cut the carrots into small neat pieces.

7. 7

   Add these to the stew and cook all together until the meat is tender.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 335. The excerpt below is the record exactly as published.

Beef & la Mode, 2 (Boeuf & la Mode) 3 to 4 lbs. top-side of beef. Larding bacon. 2 oz. dripping. 1 glass Madeira. 1 glass white wine. Stock or water. 1 calf’s foot. 2 or 3 doz. small white onions. 2 or 3 carrots. A bunch of herbs. Pepper and salt. 1 table-sp. flour

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