Beef (a la Mode), iso. 1. — Any fleshy part
of beef or veal will do for this dish; but,
of course, the finer the meat is the better vrill
be the stew. A piece of the nmijj or buttock
of beef we should consider most suitable ;
of veal, either the fillet or the gristly part
of the breast. About six or seven pounds
is the usual quantity prepared. Eub the meat
well with some mixed spice, salt, and a little
flour, and put it in a stewpan, into which has
been previously jjlaced some thin slices of
streaked bacon. As it is desirable that the
bacon should not touch the bottom of the stew-
pan, it would be better to place a few skewers
in it for the bacon to rest on. Cover the meat
also with slices of bacon, some good gi'avy,
about a pint and a half, and a little vinegar.
Stew very gently for two hours, then add a
seasoning of cloves, mace, i^epper, mushi-ooms,
and a dozen small onions, half roasted. Cover
the saucepan tightly down, and simmer until
tender. Put the meat in a deep dish, strain the
gravy over it, and seiwe very hot. Should veal
be used, the mushrooms should be omitted, and
lemon-peel substituted. Time to sim.mer, from
three to four hours. Sufficient for seven or
eight persons.
Beef (a la Mode), No. 2.— Take eight
or ten pounds of beef (the rump or buttock),
or the same weight of a breast of veal.
Di\ide it into neat pieces of three or four
ounces in weight. Put it into a large stewpan
with four ounces of good beef dripping; but
first make the dripping hot, and flour the meat.
Add. a couple of large onions, minced very fine,
. dredge flour, and stir with a wooden spoon for
I about ten minutes, or until the contents of the
! pan be thick ; then pour in about one gallon of
water. Do this gradually, stirring all together.
Bring it to a boil; then skim, and add one
drachm of ground black pepper, two of allspice,
and two bay-leaves. Set the pan where it will
stew gently for about three hours. When
the meat is tender, serve. Sufficient for ten or
twelvc persons.
Beef (a la Mode), No. 3.— Make a forcemeat
of a French roll steeped in milk, half a pound of
chopped veal, and six oysters. Remove the
bone from a rump of beef, and fill up the hole-
with the forcemeat. Eoast the meat before a
clear fire for an hour, take it ofl: the jack, insert
in the top some dried and pickled mushrooms,
adding mushroom powder to the forcemeat.
Put it in a stewpan with two quarts of stoclc,
a large onion stuck with cloves, and two carrots
cut in slices. Stew until the beef is tender.
Put the meat on a dish ; thicken and strain the
sauce, add to it more mushrooms, a glass of
sherry, oysters, and sippets of fried bread.
Pour it over the beef; garnish with a few
warmed gherkins, and serve. Time to stew a
piece of beef weighing five pounds, five to six
hours. Probable cost. Is. per pound. Sufficient
for seven or eight persons. ✪ Beef (a la Mode), No. 1
Page 208 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beef (a la Mode), iso. 1. — Any fleshy part of beef or veal will do for this dish; but, of course, the finer the meat is the better vrill be the stew. A piece of the rump or buttock of beef we should consider most suitable ; of veal, either the fillet or the gristly part of the breast. About six or seven pounds is the usual quantity prepared. Rub the meat well with some mixed spice, salt, and a little
flour, and put it in a stewpan, into which has been previously placed some thin slices of streaked bacon. As it is desirable that the bacon should not touch the bottom of the stewpan, it would be better to place a few skewers in it for the bacon to rest on. Cover the meat also with slices of bacon, some good gi'avy, about a pint and a half, and a little vinegar. Stew very gently for two hours, then add a seasoning of cloves, mace, i^epper, mushi-ooms, and a dozen small onions, half roasted. Cover the saucepan tightly down, and simmer until tender. Put the meat in a deep dish, strain the gravy over it, and seiwe very hot. Should veal be used, the mushrooms should be omitted, and lemon-peel substituted. Time to sim.mer, from three to four hours. Sufficient for seven or eight persons.
Beef (a la Mode), No. 2.— Take eight or ten pounds of beef (the rump or buttock), or the same weight of a breast of veal. Di\ide it into neat pieces of three or four ounces in weight. Put it into a large stewpan with four ounces of good beef dripping; but first make the dripping hot, and flour the meat. Add a couple of large onions, minced very fine, . dredge flour, and stir with a wooden spoon for I about ten minutes, or until the contents of the ! pan be thick ; then pour in about one gallon of water. Do this gradually, stirring all together. Bring it to a boil; then skim, and add one drachm of ground black pepper, two of allspice, and two bay-leaves. Set the pan where it will stew gently for about three hours. When the meat is tender, serve. Sufficient for ten or twelvc persons.
Beef (a la Mode), No. 3.— Make a forcemeat of a French roll steeped in milk, half a pound of chopped veal, and six oysters. Remove the bone from a rump of beef, and fill up the holewith the forcemeat. Roast the meat before a clear fire for an hour, take it ofl: the jack, insert in the top some dried and pickled mushrooms, adding mushroom powder to the forcemeat. Put it in a stewpan with two quarts of stoclc, a large onion stuck with cloves, and two carrots cut in slices. Stew until the beef is tender. Put the meat on a dish ; thicken and strain the sauce, add to it more mushrooms, a glass of sherry, oysters, and sippets of fried bread. Pour it over the beef; garnish with a few warmed gherkins, and serve. Time to stew a piece of beef weighing five pounds, five to six hours. Probable cost. Is. per pound. Sufficient for seven or eight persons.
Records on this page
Beef (a la Mode), No. 1Beef (a la Mode), No. 2Beef (a la Mode), No. 3