Recipe For Cooking Beef A La Mode

With strips of cloth bind six or eight pounds of beef from the top of the round into circular shape. Make incisions with a sharp knife, and into these press lardoons of salt pork half an inch thick; make other incisions, and press into these bread stuffing. Heat drippings or trimmings from the salt pork, and in this brown the outside of the meat; add a sprig or two of parsley, two onions and half a carrot, sliced, then half cover with boiling water and let simmer until tender. Five to seven hours will be required; replenishing with hot water as needed. An iron pot with tight-fitting cover is the best utensil to use for this dish. If the meat rests on a trivet, turning may be avoided. Garnish with boiled onions, seasoned, basted with butter and browned in a hot oven. Skim the fat from the liquid in which the meat was cooked; thicken the latter with flour and water, strain and serve as a sauce with the meat. If there be considerable liquid, thicken a part, and set the meat aside to cool in the rest.