Beef à la Mode in Pieces

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


You must take a Buttock of Beef, cut it into two Pound Pieces, lard them with Bacon, fry them Brown, put them into a Pot that will just hold them, put in two Quarts of Broth or Gravy, a few Sweet Herbs, an Onion, some Mace, Cloves, Nutmeg, Pepper and Salt; when that is done, cover it close, and stew till it is tender, skim off all the Fat, lay the Meat in the Dish, and strain the Sauce over it. You may serve it up hot or cold.