_Fried Flounders, Lemon Sauce
*Beef, a la Mode
Cauliflower au Gratin
Creamed Potatoes
Fruit Chartreuse
Coffee_
_*Beef, a la Mode_--3 pounds lean beef, larding bacon, 1 quart stock,
1 glass claret, 3 tablespoons Crisco, 4 tablespoons flour, 2 carrots,
1 chopped onion, 10 button onions, sprig parsley, piece thyme, 1 bay
leaf, juice half lemon, 2 cloves, salt and pepper to taste.
Trim, bone, and lard meat, place it in basin with wine, lemon juice,
chopped onion, cloves, salt, pepper parsley, thyme, bay leaf, and let
it stand 2 hours, basting frequently. Melt Crisco in stewpan, drain
beef, and fry it brown, and at same time lightly fry button onions.
Remove both from stewpan, put in flour, and fry until it acquires a
nut-brown color; add stock and wine marinade in which meat was soaked,
and stir until boiling. Replace meat and onions, season to taste, add
carrots thinly sliced, cook gently for 3 hours, stirring and skimming
occasionally. When done place on hot dish, strain sauce over, and
garnish with groups of onions and carrots.