Margaret Brown's French Cookery Book

BEEF A LA MODE. Take 10 pounds of beef, tie it up perfectly round with strings and skewers; take a tablespoonful of butter and put it in a pot large enough to hold the beef, put the meat in it and let it come to a light brown; 1 bunch of carrots, 1/2 bunch of thyme; cut the carrots up into large quarters; 3 turnips cut into 4 quarters, 3 onions peeled and stuck full of cloves, 1/2 bunch each of parsley and celery tops; cover the meat in the pot with water, and put in all the vegetables; let them boil slowly 1 hour with salt and pepper; make the liquor as thick as gravy, then let it boil 1-1/2 hours longer; put in two medium-sized pickles sliced in four quarters; before dishing up put in wine-glass of wine; when ready to go to the table put the vegetables all around the dish, and send the sauce up in a sauce-bowl; if the meat should be tough let it boil 1 hour longer. No. 179. GOOSE PORK. Take a fresh ham, score the skin nicely; take the inside of a loaf of bread, 1/2 can of mushrooms, 1 onion, 1/2 bunch of parsley, not quite 1/2 bunch of thyme, nearly 1/2 bunch of sage; cut the parsley and onion very fine, also the mushrooms; rub the thyme and sage together very fine; 1 tablespoonful of butter must be put in the breadcrumbs, and all the above must be mixed up well with it; make 5 or 6 pockets in the ham, stuff this dressing tightly in them, tie a string around them to keep the dressing in, put pepper and salt on it and dust over a little flour. Put the ham in a dressing-pan in an oven, baking slowly for 4 hours. Be sure to baste and dust it well with flour until done. When done take all fat off of gravy, which if not thick enough must be thickened. Boil rice enough to garnish the dish with, boiling in half milk and half water; when done let