French Beef

Ingredients

• circular piece of beef from the round
• long slips of fat pork or bacon
• a large onion stuck over with a dozen cloves
• three bay leaves
• a quarter of a pound of butter
• a pint of claret or port wine

Method

1. 1

   Lard the beef, fill the bone cavity with a force-meat, tie tightly.

2. 2

   Place in a jar or oven with spices, herbs, butter, and wine.

3. 3

   Bake or stew for 5-7 hours until tender.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 57. The excerpt below is the record exactly as published.

FRENCH BEEF. Take a circular piece of beef from the round, and after removing the bone, trim it nicely from the fat skin, etc. Then lard it all over with long slips of fat pork or bacon. The place from whence the bone was taken must be filled with a force-meat made of minced suet, grated bread crumbs, sweet marjoram rubbed fine and grated lemon peel ; add a little salt and pepper, and mix in the beaten j^olk of one egg, to bind together the other ingredients. Tie twine or tape closely round the outside of the beef, to keep it compact and in shape. Put it into a broad earthen jar with a cover, or into an iron bake oven. Add some whole pepper, a large onion stuck over with a dozen cloves, a bouquet of sweet herbs, three bay leaves, a quarter of a pound of butter, divided into small bits (each piece rolled in flour), and a pint of claret or port wine

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