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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.