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Alamode Beef In The French Manner

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







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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