Mrs Beetons Meat Recipes Revisited
Beef a la Mode
2.7-3.2kg (6-7lb) Thick Flank of Beef
600-900ml (1-1½ pint) Water
235ml (8floz) Vinegar
Slices Fat Bacon
3 Onions
2 Large Carrots
1 Turnip
1 Head Celery
1 glass Port Wine
1 Bunch Of Savoury Herbs, including Parsley, all finely minced and well mixed
1 tsp Black Pepper, Allspice, Cloves, finely ground and mixed well
Salt, to taste,
Slice and fry the onions to a pale brown colour.
Cut up the other vegetables in small pieces.
Prepare the beef for stewing in the following manner:
Choose a fine piece of beef.
Cut the bacon into long slices, about 2.5cm (1 inch) in thickness, dip them into vinegar and then into a little of the spices mixed with the minced herbs.
Make holes deep enough to let in the bacon, with a sharp knife, then rub the beef over with the remainder of the seasoning and herbs
Tie up in a nice shape with tape.
Have a saucepan ready (it should not be much larger than the piece of meat you are cooking), into which put the beef, vegetables, vinegar and water.
Let it simmer very gently for 5 hours, or rather longer, if the meat is not be extremely tender, turning it once or twice.
Great care must be taken that this does not boil fast, or the meat will be tough and tasteless, it should only just bubble.
When ready to serve, remove the beef, remove the tape and put it on a hot dish.
Skim off all of the fat from the liquor, add the port wine, bring to the boil, pour it over the beef and it is ready to serve.
Time: 5 hours, or rather more.
Sufficient for 7 or 8 persons.
Seasonable all the year, but more suitable for a winter dish.
BEEF A LA MODE
602. INGREDIENTS - 6 or 7 lbs. of the thick flank of beef, a few slices of fat bacon, 1 teacupful of vinegar, black pepper, allspice, 2 cloves well mixed and finely pounded, making altogether 1 heaped teaspoonful; salt to taste, 1 bunch of savoury herbs, including parsley, all finely minced and well mixed; 3 onions, 2 large carrots, 1 turnip, 1 head of celery, 1-1/2 pint of water, 1 glass of port wine.
Mode - Slice and fry the onions of a pale brown, and cut up the other vegetables in small pieces, and prepare the beef for stewing in the following manner:-
Choose a fine piece of beef, cut the bacon into long slices, about an inch in thickness, dip them into vinegar, and then into a little of the above seasoning of spice, &c., mixed with the same quantity of minced herbs. With a sharp knife make holes deep enough to let in the bacon; then rub the beef over with the remainder of the seasoning and herbs, and bind it up in a nice shape with tape. Have ready a well-tinned stewpan (it should not be much larger than the piece of meat you are cooking), into which put the beef, with the vegetables, vinegar, and water. Let it simmer very gently for 5 hours, or rather longer, should the meat not be extremely tender, and turn it once or twice. When ready to serve, take out the beef, remove the tape, and put it on a hot dish. Skim off every particle of fat from the gravy, add the port wine, just let it boil, pour it over the beef, and it is ready to serve. Great care must be taken that this does not boil fast, or the meat will be tough and tasteless; it should only just bubble. When convenient, all kinds of stews, &c., should be cooked on a hot-plate, as the process is so much more gradual than on an open fire.
Time - 5 hours, or rather more.
Average cost, 7d. per lb.
Sufficient for 7 or 8 persons.
Seasonable all the year, but more suitable for a winter dish.
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