Boeuf a la Mode

Ingredients

• 4 pounds rump or round steak
• 1/2 pound fresh bacon
• 1/4 cup brandy
• 1 small onion, chopped
• 1 sprig parsley
• 1 sprig thyme
• 1 bay leaf
• 1 garlic clove, quartered
• 1 dozen small onions, blanched
• 1 pint white wine
• 1 pint stock
• Salt
• 3 shallots, sliced
• 1 calf's foot, blanched
• 4 large carrots
• Strips pork rind

Method

1. 1

   Cut fresh bacon into half inch strings and lard the meat.

2. 2

   Mix brandy with onion, parsley, thyme, pepper, cloves, nutmeg, bay leaf, and garlic, and pour over the meat; marinate for 2-3 hours.

3. 3

   In a pot, fry minced bacon.

4. 4

   Drain meat and dredge with flour.

5. 5

   Brown all over with bacon, pork rinds, and calf's foot.

6. 6

   Add wine, stock, shallots, and strained marinating liquid.

7. 7

   Let boil, then replace meats.

8. 8

   Cook over low heat, keeping covered.

9. 9

   Add carrots and onions after 3 hours.

10. 10

    When done, remove fat from pot liquor and thicken slightly.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 136. The excerpt below is the record exactly as published.

Boeuf a la Mode) Yi pound fresh bacon *4 teaspoon fresh ground pepper 4 pounds rump or round steak 2 cloves *4 cup brandy Ys teaspoon nutmeg 1 small onion, chopped 1 bay leaf 1 sprig parsley 1 garlic clove, quartered 1 sprig thyme 6 slices bacon, minced 1 sprig celery leaves Flour r FRENCH 321 Strips pork rind 3 shallots, sliced 1 calf's foot, blanched 4 large carrots 1 pint white wine 1 dozen small onions, blanched 1 pint stock Salt

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