Boeuf à la Mode

Ingredients

• about 4 lbs. (2 hilos) of thick beefsteak cut square
• nearly ½ lb. (3 hectos) of raw fat bacon
• rather less than a pint of white wine
• a wine-glass of brandy
• a pint of stock
• a pint of water
• two calves' feet already boned and blanched
• a little less than one ounce of salt
• one onion
• three cloves
• one faggot of herbs
• two pinches of pepper
• fully one pound (500 grammes) of carrots

Method

1. 1

   Lard the meat and tie it up.

2. 2

   Place in a stew-pan with wine, brandy, stock, water, calves' feet, and bacon rind.

3. 3

   Boil and skim, then add carrots, onion, herbs, and pepper.

4. 4

   Simmer gently for four and a half hours.

5. 5

   Strain the gravy, reduce it, and serve with the meat and vegetables.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 70. The excerpt below is the record exactly as published.

about 4 lbs. (2 hilos) of thick beefsteak cut square. Take nearly f lb. (3 hectos) of raw fat bacon, cut off the rind, which should be put aside to blanche, and then cut the bacon in strips for larding, about one-third of an inch thick, and sprinkle them with pepper. Lard the meat, and tie it up as for the pot-au-feu. Place the piece of meat in a stew-pan with rather less than a pint of white wine, a wine-glass of brandy, a pint of stock, a pint of water, two calves' feet already boned and blanched, and the rind of the bacon also blanched. Put it on the fire adding a little less than one ounce of salt (30 grammes). Make it boil, and skim it as for pot-au-feu ; next, having skimmed it, add fully one pound (500 grammes) of carrots, ^24 CULINARY JOTTIXGS FOR MADRAS. one onion, three cloves, one faggot of herbs, and two pinches of pepper

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