Braised Beef d la Mode

Ingredients

• 3 to 4 lbs. rump of beef
• a piece of lemon
• a sprig of thyme
• 1 bay-leaf
• 2 cloves
• an onion
• 1 oz. butter
• 1 oz. flour
• 1 quart stock
• 2 carrots
• 8 to 10 small button onions
• a bouquet garni (No. 2)
• a glass of claret
• pepper and salt

Method

1. 1

   Trim the meat, insert strips of bacon, season with salt and pepper, add lemon-juice, wine, bay-leaf, thyme, and sliced onion.

2. 2

   Let it stand for several hours.

3. 3

   Fry the meat in butter until brown, then stir flour into the fat, add marinade, stock, and bouquet garni.

4. 4

   Bring to a boil and skim.

5. 5

   Replace beef, add sliced carrots and onions, and simmer gently for 1.5 to 2 hours.

6. 6

   Dish up the meat, skim fat off the sauce, strain over the beef, and serve with arranged carrots and onions.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 351. The excerpt below is the record exactly as published.

Braised Beef d la Mode. — 3 to 4 lbs. rump of beef, larding -bacon, a piece of lemon, a sprig of thyme, 1 bay -leaf, 2 cloves, an onion, 1 oz. butter, 1 oz. flour, 1 quart stock, 2 carrots, 8 to 10 small button onions, a bouquet garni (No. 2), a glass of claret, pepper and salt

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