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Classic
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page 29
BEEF A-LA-MODE.
TAKE the bone from a round of beef, fill the space with a forcemeat made of the
crumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with
thyme and parsley, some nutmeg, cloves, pepper and salt, mix it to a paste with
the yelks of four eggs beaten, stuff the lean part of the round with it, and
make balls of the remainder; sew a fillet of strong linen wide enough to keep it
round and compact, put it in a vessel just sufficiently large to hold it, add a
pint of red wine, cover it with sheets of tin or iron, set it in a brick oven
properly heated, and bake it three hours; when done, skim the fat from the
gravy, thicken it with brown flour, add some mushroom and walnut catsup, and
serve it up garnished with forcemeat balls fried. It is still better when eaten
cold with sallad.
BRISKET OF BEEF BAKED.
BONE a brisket of beef, and make holes in it with a sharp knife about an inch
apart, fill them alternately with fat bacon, parsley and oysters, all chopped
small and seasoned with pounded cloves and nutmeg, pepper and salt, dredge it
well with flour, lay it in a pan with a pint of red wine and a large spoonful of
lemon pickle; bake it three hours, take the fat from the gravy and strain it;
serve it up garnished with green pickles.
BEEF OLIVES.
CUT slices from a fat rump of beef six inches long and half an inch thick, beat
them well with a pestle;
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