Alamode Beef. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

for larding

fat bacon, sprinkled with parsley, scallions, mushrooms, truffles, morels, one clove of garlic shred fine, salt, and pepper
parsley ↝ Parsley, raw [Not included in a food category]
scallions
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
one clove of garlic shred fine ↝ Garlic, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

for stewing

mouse-buttock
its own gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a large spoonful of brandy ↝ Brandy [Liquor and cocktails]

Instructions (3)

Lard the mouse-buttock with fat bacon, sprinkled with parsley, scallions, mushrooms, truffles, morels, one clove of garlic shred fine, salt, and pepper.
Let it stew five or six hours in its own gravy, to which add, when it is about half done, a large spoonful of brandy.
It should be done in an earthen vessel just large enough to contain it, and may be served hot or cold.

Original Text

Alamode Beef. No. 2.

Lard the mouse-buttock with fat bacon, sprinkled with parsley, scallions, mushrooms, truffles, morels, one clove of garlic shred fine, salt, and pepper. Let it stew five or six hours in its own gravy, to which add, when it is about half done, a large spoonful of brandy. It should be done in an earthen vessel just large enough to contain it, and may be served hot or cold.

Notes

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