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Beef a La Mode

  • 3 pounds of clod or flank of beef
  • 2 ounces of clarifies dripping
  • 1 large onion, sliced thin
  • flour
  • 2 quarts of water
  • 12 berries of allspice
  • 2 bay-leaves
  • 1/2 teaspoonful of whole black pepper
  • salt to taste
You need about 3 pounds of clod or flank of beef, 2 ounces of clarifies dripping, 1 large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, 1/2 teaspoonful of whole black pepper, salt to taste. Cut the beef into small pieces, and roll, roll, roll them in flour; place the dripping into a stew pan with the onion, which should be sliced thin. Let it get quite hot; lay in the pieces of beef, and stir them well about. When nicely browned all over, add by degrees boiling water in the above proportion, and, as the water is added, keep the whole well stirred. Put in the spice, bay-leaves, and seasoning, cover the stew pan closely, and set it by the side of the fire to stew very gently, till the meat becomes quite tender, which will be in about three hours, when it will be ready to serve. Remove the bay-leaves before it is sent to the table.
Submitted by Cassyjean - Torrington, CT Sep 22, 2009 19 min 60 min 79 min
Recipe Rascal