Recipes > Meat > Beef > Beef a la Mode > Beef à la Mode

Beef à la Mode

Use Clod or Under Round

Instructions

The day before the beef is to be served rub it all over with the following, well mixed together:

• 1/2 teaspoonful ground cloves
• 1 teaspoonful ground ginger
• 1/2 teaspoonful ground allspice
• 1/2 teaspoonful ground cinnamon
• 1/2 teaspoonful white pepper

Then sprinkle the beef with about two tablespoonfuls vinegar and let stand overnight. Next day put in the bottom of the roasting pan:

• 1 cupful small white button onions (chopped onion will do)
• 1 cupful carrot cut in dice
• 1/2 teaspoonful celery-seed
• 1 bay-leaf
• 4 cupfuls Swift's beef extract or of stock
• 2 tablespoonfuls gelatine that has been soaked in cold water for half an hour

Lay the meat on the vegetables in the pan, cover closely, and set in an exceedingly hot oven until the meat has browned a little; then reduce the temperature of the oven, and cook very slowly for four hours, basting frequently.

Serve garnished with the vegetables. Make a brown sauce from the stock left in the pan.

This is a very good way to prepare meat in warm weather, as the spices enable it to be kept well for over a week. It is excellent served cold with

Creamed Horseradish Sauce

• 4 tablespoonfuls grated horseradish with the vinegar drained off
• 1/4 teaspoonful salt
• 6 tablespoonfuls thick cream
• yolk of 1 egg

Add the salt and egg-yolk to the horseradish and mix thoroughly; whip the cream stiff, and fold it in carefully and send at once to table.

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Source

The Kitchen Encyclopedia (1911).

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