Beef a la Mode
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 2 ingredients
- a bunch of sweet herbs
- a spoonful of brandy
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take a round of fresh beef, and beat it well to make it tender.
- Rub it all over with salt and pepper.
- Lard it on both sides with slips of bacon.
- Lay it in a deep pan with some slices of bacon, a calves-foot, a few onions, a carrot cut in pieces, a bunch of sweet herbs cut small, one or two laurel leaves, some cloves, and a beaten nutmeg.
- Pour in a half-pint of red wine, a half-pint of white wine, and a spoonful of brandy.
- Let it stew slowly for at least six hours.
- Then take it out;
- strain the gravy, pour it over the meat, and serve it up.
- A fillet of veal may be done in the same manner.
Plating
Cookware for this recipe
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Chef's knife
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Sieve