Boeuf a la Mode
From The profession of cookery, from a French point of view, 1894
For cold serving, add a calf's foot or knuckle of veal.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 66. The excerpt below is the record exactly as published.
Boeuf a la Mode. A piece of the round of beef is best for this dish, as there is no bone in it. Lard it with long strips of salted pork inserted in a larding needle. At the bottom of an earthenware stewpot or the ^' braisiere " put first a glassful of white wine, then several small onions left whole, carrots cut in slices, a few more bits of salt pork, a " bou- quet garni,'^ some peppercorns and a little salt
Cook this with the app: pantry check, scaling, and the assistant.