Braised Beef a la Mode

Ingredients

• a piece of beef weighing three pounds
• the juice of half a lemon
• one good pinch of salt
• the same quantity of pepper
• one sprig of thyme
• two bay-leaves
• half a bunch of parsley-roots
• half an ounce of butter
• about two tablespoonfuls of flour
• one quart of broth
• two sliced carrots
• twelve small glazed onions
• a glassful of claret wine

Method

1. 1

   Marinate the beef, brown it, then add flour and broth.

2. 2

   Cook with carrots and onions for one hour.

3. 3

   Serve with strained gravy.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 166. The excerpt below is the record exactly as published.

Braised Beef a la Mode. — Lard and prepare a piece of beef weighing three pounds as for the above (No. 478). Let it marinate for twelve hours in the juice of half a lemon, with one good pinch of salt, the same quantity of pepper, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Put the meat in a saucepan with half an ounce of butter, and let both sides brown well for ten minutes; take it out and lay it on a dish, then add to the gravy about two tablespoonfuls of flour, stirring it well, and moisten with one quart of broth (No. 99), mingling 15 226 THE TABLE. it carefully while the sauce is boiling. Replace the beef in the sauce- pan with two sliced carrots and twelve small glazed onions (No. 972), and cook for one hour, adding a strong bouquet (No. 254), a glassful of claret wine

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