Beef à la Mode
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ¼ pound suet
- a pint of water
- one teacup Port wine
- 1 onion
- three eggs
Method
- Take, from a round of fresh beef, the bone;
- beat the meat all over slightly to make tender.
- Grate a loaf of bread, mix with it equal quantities of-- Thyme and parsley, rubbed fine.
- 1 onion.
- The marrow from the bone.
- ¼ pound suet.
- Pepper and salt, cloves and nutmeg to the taste.
- Mix these ingredients with three eggs well beaten: fill the place from whence came the bone, and what is left rub all over the round: fasten well with a tape, tied round to keep in shape.
- Cover the pan with slices of bacon, lay the beef upon them, baste with butter: pour in the pan a pint of water.
- Cover closely and stew gently for six hours;
- when thoroughly done, take out the beef, skim the fat from the gravy, strain into a saucepan, set it on the stove and stir into it one teacup Port wine.
- Let it come to a boil and send to the table in a sauce tureen.
- You may, for supper, dish cold: dress with vegetable flowers, whites of eggs boiled hard and chopped fine.--Mrs.
- J.
- W.
- S.