Beef a la Mode

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 lbs. beef (shoulder)
  • 1 tablespoon sugar
  • 1 onion, sliced
  • Vinegar
  • 8 cloves
  • ¼ cup celery root (diced)
  • 2 bay leaves
  • 2 tablespoons fat
  • Salt
  • 3 gingersnaps


Place meat, onion, bay leaves, cloves in an earthen dish; cover meat half with vinegar and cover dish closely. Let stand 12 hours. Turn on the other side and let stand 12 hours longer.

Heat the fat in the spider or casserole, add the celery and meat, brown nicely on all sides; add some of the spiced vinegar or simply boiling water; cover closely, set in the oven and let simmer and bake several hours or until tender. Add salt cook a little longer.

Take out meat, strain gravy; skim off the fat. Add the gingersnaps, gingerbread for Fillings, and sugar to taste If you wish the gravy more tart, add lemon, sliced.

Return meat and gravy to kettle, heat and serve the meat hot, in the gravy.