RECIPES FOR COOKING BEEF.CHAPTER XVI
817.—BEEF A LA MODE. (Fr.—Bœuf à la Mode.)
Ingredients.—3 lb. of rump of beef, larding bacon, 1 quart of stock, 1 glass of claret, 1¼ ozs. of butter, 1 oz. of flour, 2 carrots, 1 finely-chopped small onion, 10 button onions, a bouquet-garni (parsley, thyme, bay-leaf), the juice of ½ a lemon, 2 cloves, salt and pepper.
Method.—Trim, bone and lard the meat, place it in a basin with the wine, lemon-juice, chopped onion, cloves, salt, pepper, and bouquet-garni, and let it stand for 2 hours, basting it frequently. Melt the butter in a stewpan, drain the beef, and fry it brown, and, at the same time, lightly fry the button onions. Remove both from the stewpan, put in the flour, and fry until it acquires a nut-brown colour, then add the stock and the wine-marinade in which the meat was soaked, and stir until boiling. Replace the meat and onions, season to taste, add the carrots thinly sliced, and cook gently for 2½ or 3 hours, stirring and skimming occasionally. When done, place on a hot dish, strain the sauce over, and garnish with little groups of onions and carrot.
Time.—2½ to 3 hours. Average Cost, 3s. to 3s. 6d. Sufficient for 8 or 9 persons.
Good Meat.—If the animal when slaughtered is in a state of perfect health, the meat adheres firmly to the bones. Beef of the best quality is of a deep-red colour, and if the animal has reached maturity and been well fed, the lean is intermixed with fat, which produces the mottled appearance characteristic of the finer qualities of beef. The juice, which is abundant, resembles claret in colour. The fat of the best beef is firm and wavy, and of the tint of the finest grass butter, bright in appearance, neither greasy nor friable to the touch, but moderately unctuous.
818.—BEEF, BAKED. (Fr.—Bœuf cuit au Four.)
Ingredients.—2 lb. of cold roast beef, about 2 lb. of mashed2 small onions, 2 small carrots, 1 teaspoonful of powdered mixed herbs, salt and pepper, 1 pint of gravy.
Method.—Remove the bones and the brown outside parts of the meat,