191. Beef-à-la-Mode

Preparation info

    • Difficulty

      Medium

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Take a piece of the thick part of the rump of beef, about four pounds, not too fat; take half a pound of fat bacon and a calf’s foot; cut the bacon into pieces about two inches long and half an inch square, lard the beef through with the bacon (see No. 459), place the beef in the pan, and also the foot, divided in two, and a bunch of sweet herbs, two middle sized carrots, cut into squares, and twenty button onions, or four or six large ones, cut into slices; add half a quartern of brandy, a teaspoonful of salt, half ditto of pepper, one pint of water, put the cover on the pan, to prevent the steam escaping, and send it to the baker’s for three hours; should it be done at home, turn the pan so that the heat is equal on all sides; when done remove the fat from the top, put the beef in a dish, with the foot on each side, and the carrots and onions round; throw the gravy over; take away the herbs. This, you may perceive, is a most exquisite dish, will keep good many days in winter, and five or six in summer. It is good cold.

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