Beef A-la-mode

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (24)
For the beef
For the liquid and aromatics
Garnish (optional, from second paragraph)
Instructions (27)
  1. Prepare the beef by choosing a small buttock, leg-of-mutton piece, clod, or part of a large buttock.
  2. Prepare the spice mixture: beat two dozen cloves, as much mace, and half an ounce of allspice fine.
  3. Chop a large handful of parsley and all sorts of sweet herbs fine.
  4. Cut some fat bacon into strips as long as the beef is thick and about a quarter of an inch square.
  5. Mix the spice, herbs, and bacon together.
  6. Insert this mixture into the beef.
  7. Place the beef into a pot and cover it with water.
  8. Chop four large onions very fine and six cloves of garlic.
  9. Add the chopped onions, garlic, six bay leaves, and a handful of champignons or fresh mushrooms to the pot.
  10. Pour in a pint of porter or ale and half a pint of red wine.
  11. Add some pepper, salt, some cayenne pepper, and a spoonful of vinegar.
  12. Strew three handfuls of sifted fine bread crumbs over everything.
  13. Cover the pot tightly.
  14. Stew the beef for six hours, or eight hours if it is a large piece.
  15. When cooked, remove the beef from the pot and place it in a deep dish.
  16. Keep the beef hot over some boiling water.
  17. Strain the gravy through a sieve.
  18. Pick out the champignons or mushrooms from the gravy.
  19. Skim all the fat off the gravy cleanly.
  20. Return the skimmed gravy to the pot and bring it to a boil.
  21. Season the gravy to your liking if it is not seasoned enough.
  22. Pour the hot gravy over the beef and send it to the table.
  23. If serving cold, cut the beef into slices and pour the gravy over it, which will set into a strong jelly.
Optional steps from second paragraph (likely for a different dish)
  1. Shake the olives and gravy.
  2. Carefully skim off the fat from the gravy.
  3. Lay the olives in a dish and pour the gravy over them.
  4. Garnish with lemon and beetroot.
Original Text
Beef A-la-mode. THE moſt proper parts for this purpoſe are, a ſmall buttock, a leg-of-mutton piece, a clod, or part of a large buttock. Being furnished with your meat, take two dozen of cloves, as much mace, and half an ounce of all-ſpice beat fine: chop a large handful of parsley, and all sorts of ſweet-herbs fine; cut some fat bacon as long as the beef is thick, and about a quarter of an inch ſquare, and put into it the ſpice, &c. and into the beef the ſame. Then put the beef into a pot, and cover it with water. Chop four large onions very fine, and fix cloves of garlic, fix bay-leaves, and a handful of cham- pignons, or freſh muſhrooms, put all into the pot, with a pint of porter or ale, and half a pint of red wine; put in some pepper and salt, some chyan pepper, a ſpoonful of vinegar; strew three handfuls of bread-sippings, sifted fine, over all; cover the pot close, and stew it so for six hours, or according to the size of the piece; if a large piece, eight hours. Then take the beef out, put it into a deep dish, and keep it hot over some boiling water; ſtrain the gravy through a sieve, and pick out the champig- nons or muſhrooms; skim all the fat off clean, put it into your pot again, and give it a boil up; if not seasoned enough, season it to your liking; then put the gravy over your beef, and send it hot to table. If you like it best cold, cut in slices with the gravy over it, which will be a ſtrong jelly. and salt. Shake them up, and having carefully skimmed off the fat, lay your olives in the dish, and pour the gravy over them. Garnish with lemon and beet-root.
Notes
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