Cold Beef a la Mode

Ingredients

• two pieces of rump of beef weighing about six pounds each
• a spoonful of fat or butter
• two spoonfuls of flour
• one quart of boiling water
• a pint of claret
• one bouquet garni
• twenty-four small raw French carrots
• twenty-four small white onions fried in butter
• four quartered tomatoes

Method

1. 1

   Season the beef with salt and pepper, place in a vessel with fat or butter, and roast until brown.

2. 2

   Sprinkle with flour and cook until brown.

3. 3

   Add boiling water, claret, bouquet garni, carrots, onions, and tomatoes.

4. 4

   Cover and boil in the oven.

5. 5

   Remove carrots and onions when soft, continue cooking beef until well done.

6. 6

   Put beef in an earthen pot, lay carrots and onions around it.

7. 7

   Reduce sauce by boiling to half its volume, strain over beef.

8. 8

   Prepare the day before to cool.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 158. The excerpt below is the record exactly as published.

Cold beef a la mode Russian caravan tea Potato salad Boiled custard Lady fingers Demi tasse DINNER Consomme Garibaldi Salami Sand dabs, saute meuniere Mutton chops, maison d'or String beans in butter Stewed tomatoes Mashed potatoes Roast squab Lettuce salad French pastry Assorted fruit Coffee Chicken jelly. Clarify three quarts of good chicken broth with the whites of six eggs. Soak two leaves of gelatine in water, and add to the broth. Boil for twenty minutes, and strain. Set in ice box to become firm. Cold beef a la mode. Take two pieces of rump of beef weighing about six pounds each, season with salt and pepper, place in a vessel with a spoonful of fat or butter, and roast until nice and brown all over. Then sprinkle with two spoonfuls of flour, and cook until flour is brown. Then add one quart of boiling water and a pint of claret, one bouquet garni, twenty-four small raw French carrots, twenty-four small white onions fried in butter, and four quartered tomatoes

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