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Classic
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page 71
BEEF A LA MODE.
Take a large piece of fleshy beef, cut into pieces of three or four ounces each;
put two or three ounces of beef-drippings, and a couple of large onions, into a
deep stewpan, and keep stirring it with a wooden spoon. When it has been on ten
minutes, dredge it with flour, and keep doing so until you have stirred in
enough to thicken it; then cover it with boiling water, adding it by degrees,
and stirring it together. It will take about a gallon. Skim it when it boils,
and then put in a drachm of ground, black pepper, two of allspice, and a few
cloves. Let it stew very slowly for three hours. When you find the meat
sufficiently tender, put it in a tureen, and it is ready for the table.
HOW TO COOK HALF A CALF'S HEAD.
Cut it in two, and take out the brains, wash the head well in several waters,
and soak it in warm water ten minutes before you dress it. Put the head into a
saucepan with plenty of cold water; when it is coming to a boil, and the scum
rises, carefully remove it.
Half a calf's head with the skin on, will take from two hours and a quarter to
three hours; without the skin, an hour's less time will suffice. It must be
stewed very gently until it is tender. Boil a small handful of sage leaves or
parsley till it is tender, and chop it fine.
Wash the brains well in two waters, put them in
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