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Alamode Beef

(Practical Cookery.) - (The Most Valuable And Original Receipts)

The round of beef is the best piece to alamode--the shoulder clod is

good, and comes lower; it is also good stewed, without any spices. For

five pounds of beef, soak about a pound of bread in cold water till

soft, then drain off the water, mash the bread fine, put in a piece of

butter, of the size of a hen's egg, half a tea spoonful of salt, the

same quantity of ground cloves, allspice, and pepper, half a nutmeg, a

couple of eggs, and a table spoonful of flour--mix the whole well

together; then cut gashes in the beef, and fill them with about half of

the dressing, put the meat in a bake-pan, with lukewarm water enough to

cover it; set it where it will stew gently for a couple of hours, cover

it with a heated bake pan lid. When it has stewed a couple of hours,

turn the reserved dressing on top of the meat, heat the bake pan lid hot

enough to brown the dressing, stew it an hour and a half longer. After

the meat is taken up, if the gravy is not thick enough, mix a tea

spoonful or two of flour with a little water, and stir it into the

gravy; put in a little butter, a wine glass of wine, and turn it over

the meat.

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Alamode Beef No 1

Take a piece of the round of beef, fresh and tender; beat it well, and

to six pounds of beef put one pound of bacon, cut into large pieces for

larding, and season it with pepper, cloves, and salt. Lard your beef,

and put it into your stewpan, with a bay-leaf or two, and two or three

onions, a bunch of parsley, a little lemon-peel, three spoonfuls of

vinegar, and the same quantity of beer. Cover it close, and set it over

a gentle charcoal fire; stew it very gently that your liquor may come

out; and shake it often to prevent its sticking. As the liquor

increases, make your fire a little stronger, and, when enough done, skim

off all the fat, and put in a glass of claret. Stew it half an hour

longer, and when you take it off your fire squeeze in the juice of a

lemon, and serve up. It must stew five hours; and is as good cold as


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Alamode Beef No 2

Lard the mouse-buttock with fat bacon, sprinkled with parsley,

scallions, mushrooms, truffles, morels, one clove of garlic shred fine,

salt, and pepper. Let it stew five or six hours in its own gravy, to

which add, when it is about half done, a large spoonful of brandy. It

should be done in an earthen vessel just large enough to contain it, and

may be served hot or cold.

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Alamode Beef No 3

Lard a piece of beef with fat bacon, dipped in pepper, vinegar,

allspice, and salt; flour it all over; cut two or three large onions in

thin slices; lay them at the bottom of the stewpan with as much butter

as will fry your beef; lay it in and brown it all over; turn it

frequently. Pour to it as much boiling water as will cover it; add a

little lemon-peel, and a bunch of herbs, which must be taken out before

done enough; when it has stewed about two hours turn it. When finished,

put in some mushrooms or ketchup, and serve up.

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Alamode Beef In The French Manner

Take the best part of the mouse-buttock, between four and seven pounds,

larded well with fat bacon, and cut in square pieces the length and

thickness of your beef. Before you lard it, take a little mace, six

cloves, some pepper and salt, ground all together, and mix it with some

parsley, shalot, and a few sweet-herbs; chop them small, roll your bacon

in this mixture, and lard your beef. Skewer it well, and tie it close

with a string; put two or three slices of fat bacon at the bottom of

your stewpan, with three slices of carrot, two onions cut in two, and

half a pint of water; put your beef in, and set your stewpan on the

fire. After the beef has stewed about ten minutes, add more hot water,

till it half covers the meat; let it boil till you feel with your finger

that your beef is warm or hot through. Lay two or three slices of fat

bacon upon your beef, add a little mace, cloves, pepper, and salt, a few

slices of carrot, a small bunch of sweet-herbs, and celery tied

together, a little garlic if you like it. Cut a piece of paper, of the

size of your cover; well grease it with butter or lard; put it over your

pan, cover it close, and let it stew over a very slow fire seven or

eight hours. If you like to eat the beef cold, do not uncover the pan

till it is so, for it will be the better for it. If you choose to stew a

knuckle of veal with the beef, it will add greatly to the flavour.

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