Beef A La Mode
BEEF A LA MODE - 1769
FROM "THE EXPERIENCED ENGLISH HOUSEKEEPER" (1769) BY ELIZABETH RAFFALD - A RARE COOKBOOK
Take the Bone out of a Rump of Beef, lard the Top with Bacon,
then make a Force-meat of four ounces of Marrow, two heads of Garlick, the Crumbs of a Penny Loaf, a few sweet herbs chopped
small, Nutmeg, Pepper and salt to your Taste
And the Yolks of four Eggs well beat, mix it up and stuff your Beef where the Bone came out
And in several Places in the lean part, skewer it round and bind it about with a Fillet
Put in a Pot with a pint of red Wine, and tie it down with strong Paper
Bake it in the Oven for three Hours
when it comes out, if you want to eat it hot, skim the Fat off the Gravy, and add half an Ounce of Morels,
a Spoonful of pickled Mushrooms, thicken it with Flour and Butter
dish up your Beef and pour on the Gravy, lay round it Force-meat Balls and send it up.
Webster's Dictionary defines 'Force-meat' as finely chopped and highly seasoned meat or fish
that is either served alone or used as a stuffing.- called also 'farce'.
Printed May, 2001, Albuquerque (New Mexico) Journal.