398. Beef à-la-Mode

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 240 min Total: 240 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

a small piece of rump, sirloin, or ribs of beef, about twelve pounds in weight ↝ Beef, ground, raw [Ground beef]
ten long pieces of fat bacon
a calf’s foot
four onions ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots, cut in slices if large ↝ Carrots, raw [Vegetables and Vegetable Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
two sprigs of thyme ↝ Thyme, fresh [Spices and Herbs]
two cloves stuck into one of the onions ↝ Garlic, raw [Vegetables and Vegetable Products]
half a teaspoonful of pepper ↝ Spices, pepper, black [Spices and Herbs]
one of salt ↝ Salt, table, iodized [Spices and Herbs]
four wine-glasses of sherry
four ditto of water ↝ Water, tap [Tap water]
a pound of streaky bacon cut in squares
a piece of common flour and water paste ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (7)

Procure a small piece of rump, sirloin, or ribs of beef, about twelve pounds in weight, take away all the bone, and lard the meat through with ten long pieces of fat bacon.
Put it into a long earthen pan, with a calf’s foot, four onions, two carrots, cut in slices if large, a bunch of parsley, two bay-leaves, two sprigs of thyme, two cloves stuck into one of the onions, half a teaspoonful of pepper, one of salt, four wine-glasses of sherry, four ditto of water, and a pound of streaky bacon cut in squares.
Place the cover over the pan with a piece of common flour and water paste round the edges to keep it perfectly air-tight.
Place it in a moderate oven four hours.
When take out of the pan, and dress upon a dish with the vegetables and bacon round.
Skim and pass the gravy through a hair sieve, which pour over and serve.
But the above is best eaten cold, when it should not be taken from the pan, or the pan opened until nearly so.

Original Text

398. Beef à-la-Mode.—Procure a small piece of rump, sirloin, or ribs of beef, about twelve pounds in weight, take away all the bone, and lard the meat through with ten long pieces of fat bacon, then put it into a long earthen pan, with a calf’s foot, four onions, two carrots, cut in slices if large, a bunch of parsley, two bay-leaves, two sprigs of thyme, two cloves stuck into one of the onions, half a teaspoonful of pepper, one of salt, four wine-glasses of sherry, four ditto of water, and a pound of streaky bacon cut in squares, place the cover over the pan with a piece of common flour and water paste round the edges to keep it perfectly air-tight, and place it in a moderate oven four hours, when take out of the pan, and dress upon a dish with the vegetables and bacon round, skim and pass the gravy through a hair sieve, which pour over and serve. But the above is best eaten cold, when it should not be taken from the pan, or the pan opened until nearly so.

A long brown earthen pan for the above purposes may be obtained at any china warehouse, but should you not be able to procure one, a stewpan must supply its place.

Notes

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