Alamode Beef, in the French manner

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 (25)
for the beef
for the larding mixture
for the stewpan base
for stewing
for covering
optional addition
Instructions (15)
  1. Lard the best part of the mouse-buttock (between four and seven pounds) well with fat bacon, cut in square pieces the length and thickness of your beef.
  2. Before larding, mix a little mace, six cloves, some pepper and salt (ground all together) with some parsley, shalot, and a few sweet-herbs (chopped small).
  3. Roll your bacon in this mixture and lard your beef.
  4. Skewer it well and tie it close with a string.
  5. Put two or three slices of fat bacon at the bottom of your stewpan, with three slices of carrot, two onions cut in two, and half a pint of water.
  6. Put your beef in the stewpan.
  7. Set the stewpan on the fire.
  8. After the beef has stewed about ten minutes, add more hot water, till it half covers the meat.
  9. Let it boil till you feel with your finger that your beef is warm or hot through.
  10. Lay two or three slices of fat bacon upon your beef.
  11. Add a little mace, cloves, pepper, and salt, a few slices of carrot, a small bunch of sweet-herbs, and celery tied together, and a little garlic if you like it.
  12. Cut a piece of paper the size of your cover and well grease it with butter or lard.
  13. Put the greased paper over your pan, cover it close, and let it stew over a very slow fire seven or eight hours.
  14. If you like to eat the beef cold, do not uncover the pan till it is so, for it will be the better for it.
  15. If you choose to stew a knuckle of veal with the beef, it will add greatly to the flavour.
Original Text
Alamode Beef, in the French manner. Take the best part of the mouse-buttock, between four and seven pounds, larded well with fat bacon, and cut in square pieces the length and thickness of your beef. Before you lard it, take a little mace, six cloves, some pepper and salt, ground all together, and mix it with some parsley, shalot, and a few sweet-herbs; chop them small, roll your bacon in this mixture, and lard your beef. Skewer it well, and tie it close with a string; put two or three slices of fat bacon at the bottom of your stewpan, with three slices of carrot, two onions cut in two, and half a pint of water; put your beef in, and set your[93] stewpan on the fire. After the beef has stewed about ten minutes, add more hot water, till it half covers the meat; let it boil till you feel with your finger that your beef is warm or hot through. Lay two or three slices of fat bacon upon your beef, add a little mace, cloves, pepper, and salt, a few slices of carrot, a small bunch of sweet-herbs, and celery tied together, a little garlic if you like it. Cut a piece of paper, of the size of your cover; well grease it with butter or lard; put it over your pan, cover it close, and let it stew over a very slow fire seven or eight hours. If you like to eat the beef cold, do not uncover the pan till it is so, for it will be the better for it. If you choose to stew a knuckle of veal with the beef, it will add greatly to the flavour.
Notes
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