Ingredients: Six-pound loin of beef, half a pound of pork, three-fourths
of a cupful of flour, two-ounce onion (one small onion), three-ounce
carrot (half a large carrot), one-ounce turnip, one-third of a bunch of
parsley, one sprig of thyme, two cloves, three allspice, six
pepper-corns, half of a bay-leaf.
Trim the beef into a shapely piece; stick a knife quite through
different portions of it, in which apertures press slices or lardoons of
pork, half an inch square, and three or four inches long. Tie the beef
into shape with twine. Lay scraps of pork on the bottom of a saucepan,
place it on a brisk fire, and when hot put in the beef; brown it all
over by turning the different sides to the bottom of the uncovered
saucepan. It will take about half an hour to brown it. Now sprinkle over
the beef three-fourths of a cupful of flour (three ounces), also the
vegetables and spices; and brown all this by again turning the meat over
the fire. When they are of fine color, pour over a tumblerful of claret,
which reduce to half; then fill the saucepan with boiling stock or
water; cover it tightly, and place it in a hot oven for two and a half
hours. When done, put the beef on a hot platter.
Strain the sauce in which the beef was cooked, take off every particle
of fat, season with more salt, if necessary; pour about half a cupful of
it over the beef in the platter, and serve the remainder in a
sauce-boat.
The beef may be surrounded with green pease, prepared as follows: Wash a
can of American pease in cold water, then put them over the fire with
half a cupful of boiling water, salt, pepper, one ounce of butter, and
one salt-spoonful of sugar. When the pease have simmered a minute,
strain them from their liquor, and place them in the platter around the
beef.
BRAISED BEEF (No. 2).
The same cut which is used for an _à-la-mode_ beef may be braised in the
same manner as is described for a fillet of beef braised. This may be
served with the gravy, as is there described, or with the addition of
the _jardinière_ of vegetables.