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Beef a la Mode

  • Round of beef
  • Loaf of bread
  • Thyme
  • Parsley
  • 1 onion
  • Bone marrow
  • 1/4 lb suet
  • Pepper
  • Salt
  • Cloves
  • Nutmeg
  • 3 eggs, well beaten
  • Slices of bacon
  • Butter
  • 1 pint water
  • 4 ounces Port wine
Take the bone out from the round of beef. Beat the meat all over slightly to make it tender.

Grate a loaf of bread. Mix with it equal quantities of thyme and parsley, rubbed fine, onion, bone marrow and suet. Add pepper, salt, cloves and nutmeg to taste.

Mix these ingredients with the beaten eggs. Fill the place where the bone came from. Rub whatever is left all over the round. Fasten well, tied around to keep in shape.

Cover the pan with slices of bacon. Lay the beef on the bacon and baste with butter. Pour water in the pan. Cover closely and stew gently for 6 hours. When done, take out the beef.

Skim the fat from the gravy. Strain into a saucepan. Set on the stove and stir into it the Port wine. Let it come to a boil. Send to the table in a sauce tureen.
Submitted by Tess M Nov 8, 2009 15 min 30 min 45 min
Recipe Rascal