Beef Alamode

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
For the beef
Instructions (19)
  1. Cut thick flank of beef into long slices.
  2. Cut fat bacon into long slices, about an inch thick.
  3. Dip bacon slices in vinegar, then in a prepared seasoning (salt, black and Jamaica peppers, clove powder, parsley, chives, thyme, savory, knotted marjorum, all finely minced and mixed).
  4. Make deep holes in the beef with a sharp knife for larding.
  5. Insert the prepared bacon into the holes.
  6. Rub the beef all over with the seasoning.
  7. Bind the beef tightly with tape.
  8. Place the beef in a well-tinned pot over a fire or stove.
  9. Add three or four browned onions, two or three carrots, one turnip, and one or two heads of celery to the pot.
  10. Add a small quantity of water.
  11. Let it simmer gently for ten to twelve hours, or until extremely tender, turning the meat twice.
  12. Remove the beef from the pot and keep it covered.
  13. Put the gravy into a pan and remove the fat.
  14. Add a glass of port wine to the gravy.
  15. Remove the tape from the beef.
  16. Serve the beef with the vegetables and gravy.
  17. Alternatively, strain off the vegetables, cut them into dice, and serve as garnish with fresh vegetables.
  18. For improvement, onions can be roasted and then stewed with the gravy.
  19. Stew a teacup full of vinegar with the beef.
Original Text
Beef Alamode. Choose a piece of thick flank of a fine heifer or ox. Cut into long slices some fat bacon, but quite free from yellow. Let each bit be near an inch thick, and dip them in vinegar, and then in a seasoning ready prepared of salt, black and Jamaica peppers and a clove in finest powder, with parsley, chives, thyme, savory and knotted marjorum, shred as small as possible, and well mixed. With a sharp knife make holes deep enough to let in the larding; then rub the beef over with the seasoning, and bind it up tight with tape. Set it in a well tinned pot over a fire or rather stove. Three or four onions must be fried brown and put to the beef, with two or three carrots, one turnip, and a head or two of celery, and a small quantity of water. Let it simmer gently ten or twelve hours, or till extremely tender, turning the meat twice. Put the gravy in a pan, remove the fat, keep the beef covered, then put them together, and add a glass of port wine. Remove the tape, and serve with the vegetables: or you may strain them off, and send up fresh, cut in dice for garnish. Onions roasted, and then stewed with the gravy, are a great improvement. A teacup full of vinegar should be stewed with the beef.
Notes
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