608 Traveler’s beef, or Boeuf à la mode

Dorozhnaja govjadina ili boeuf à la mode

Ingredients

  • 8 lbs beef
  • 1 lb pork fat
  • 1 bottle red beer vinegar
  • ½ bottle ordinary wine vinegar
  • 25 allspice
  • 2 onions
  • 1 zolotnik cloves
  • 2 [sic] bay leaves
  • 4 leaves gelatin

Method

Lard an 8 lb piece of beef rump (cf. Remarks) with pork fat cut into pieces as thick as a finger. Place the beef in an earthenware pot and add 1 bottle of red beer vinegar* and ½ bottle of Rhine wine vinegar or any good, ordinary wine vinegar. Add 25 allspice, 2 onions, 1 zolotnik cloves, and 5 bay leaves. Marinate the beef in the vinegar for 3 days, then add glasses cold water to the marinade, seal the pot with dough, and set in a hot oven for 4 hours. Remove the pot from the oven, pour off all the liquid, strain, and mix with 1 raw egg and 4 sheets of gelatin. If there is not enough liquid to cover the beef, add some good brown bouillon.** Bring to a boil 3 times, strain, pour over the beef, and cool. Beef prepared in this manner may be taken on the road while traveling in the summer. It is very tasty and will not spoil; also it is good as a snack at teatime.

*Red beer vinegar was prepared by fermenting a mixture of soured beer, hot rye bread, black treacle or molasses, and honey.

**Brown bouillon was a well-colored stock which Molokhovets obtained by browning the beef with onions and carrots in the pan before adding water.