Alamode Beef. No. 1.

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 (14)
for the beef
Instructions (14)
  1. Beat the beef well.
  2. Cut the bacon into large pieces for larding.
  3. Season the bacon with pepper, cloves, and salt.
  4. Lard the beef with the seasoned bacon.
  5. Put the larded beef into a stewpan with bay-leaf or two, two or three onions, a bunch of parsley, a little lemon-peel, three spoonfuls of vinegar, and the same quantity of beer.
  6. Cover the stewpan close and set it over a gentle charcoal fire.
  7. Stew very gently so that liquor comes out.
  8. Shake the stewpan often to prevent sticking.
  9. As the liquor increases, make the fire a little stronger.
  10. When the beef is enough done, skim off all the fat.
  11. Put in a glass of claret.
  12. Stew for half an hour longer.
  13. When taken off the fire, squeeze in the juice of a lemon.
  14. Serve up.
Original Text
Alamode Beef. No. 1. Take a piece of the round of beef, fresh and tender; beat it well, and to six pounds of beef put one pound of bacon, cut into large pieces for larding, and season it with pepper, cloves, and salt. Lard your beef, and put it into your stewpan, with a bay-leaf or two, and two or three onions, a bunch of parsley, a little lemon-peel, three spoonfuls of vinegar, and the same quantity of beer. Cover it close, and set it over a gentle charcoal fire; stew it very gently that your liquor may come out; and shake it often to prevent its sticking. As the liquor increases, make your fire a little stronger, and, when enough done, skim off all the fat, and put in a glass of claret. Stew it half an hour longer, and when you take it off your fire squeeze in the juice of a lemon, and serve up. It must stew five hours; and is as good cold as hot.
Notes
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