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Beef Beef A La Mode

beef a la mode
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

1 round of fresh beef​
1 loaf of bread​
thyme​
parsley​
1 onion​
marrow from the bone​
1/2 pound suet​
pepper​
salt​
cloves and nutmeg to the taste​
3 eggs​
slices of bacon​
butter​
1 pint of water​
1 teacup Port wine​
use vegetable flowers and egg whites to dress​

Instructions:

Take, from a round of fresh beef, the bone ; beat the meat all over slightly to make tender. Grate a loaf of bread, mix with it equal quantities of:​
Thyme and parsley, rubbed fine.​
1 onion.​
The marrow from the bone.​
1/2 pound suet.​
Pepper and salt​
cloves and nutmeg to the taste.​
Mix these ingredients with three eggs well beaten : fill the place from whence came the bone, and what is left rub all over the round : fasten well with a tape, tied round to keep in shape. Cover the pan with slices of bacon, lay the beef upon them, baste with butter : pour in the pan a pint of water. Cover closely and stew gently for six hours ; when thoroughly done, take out the beef, skim the fat from the gravy, strain into a saucepan, set it on the stove and stir into it one teacup Port wine. Let it come to a boil and send to the table in a sauce tureen. You may, for supper, dish cold : dress with vegetable flowers, whites of eggs boiled hard and chopped fine. - Mrs. J. W. S.​


I am not sure what "tape" would be used to fasten it.
 
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I did try Googling 'cooking tape' and various other search options, but didn't turn anything up. I'm wondering if the author meant cooking string/twine as dictionary.com says tape is - a long, narrow strip of linen, cotton, or the like, used for tying garments, binding seams or carpets, etc.

I think today we see tape and automatically assume it means duck or scotch tape! :tongue:
 
I liked it better when tape meant bacon...LOL :roflmao::D:roflmao::D

Well, wrapping it in bacon would hold in the moisture of the beef, much the way is done with filet mignon. However, you aren't actually supposed to eat the bacon that is used for wrapping the meat, at least that's what I've been told. Not because it'll make you ill, but because it's like eating the parsley garnish.
 
Beef A La Mode

From "Housekeeping In Old Virginia", By Marion Cabell Tyree

Beef A La Mode

Take, from a round of fresh beef, the bone ; beat the meat all over slightly to make tender. Grate a loaf of bread, mix with it equal quantities of:

Thyme and parsley, rubbed fine.

1 onion.

The marrow from the bone.

1/2 pound suet.

Pepper and salt

cloves and nutmeg to the taste.

Mix these ingredients with three eggs well beaten : fill the place from whence came the bone, and what is left rub all over the round : fasten well with a tape, tied round to keep in shape. Cover the pan with slices of bacon, lay the beef upon them, baste with butter : pour in the pan a pint of water. Cover closely and stew gently for six hours ; when thoroughly done, take out the beef, skim the fat from the gravy, strain into a saucepan, set it on the stove and stir into it one teacup Port wine. Let it come to a boil and send to the table in a sauce tureen. You may, for supper, dish cold : dress with vegetable flowers, whites of eggs boiled hard and chopped fine.

I am not sure what "tape" would be used to fasten it.

i will come to that shortly - there's a famous bavarian recipe bifflamott (bastardized boeuf a la mode) - needless to say it's totally different (there's red wine involved and NO bacon or eggs) - i'm going to come up with that version till sunday (at the latest - got a job to do and translate ingredients)
 
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