Bceuf a LA Mode

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 lb piece of beef from the round
• 3 sliced onions
• 2 tablespoons butter
• Parsley
• 2 tablespoons flour
• Boiling water
• 2 carrots, cut in large pieces
• 6 cloves
• ½ lb salt pork
• Bunch of celery
• ½ lady-finger pepper, without seeds
• 12 allspice
• 1 large or 2 small cloves of garlic
• 1 bay leaf
• 1 tablespoon vinegar
• ⅓ cup sherry
• Bread crumbs
• Chopped onion
• Spices
• 1 egg
• Thyme
• Minced salt pork
• Butter
• Pepper
• Parsley
• Salt

Directions

1. Select a 10-14 lb piece of beef from the best side of the round, at least 5-6 inches thick.

2. If in town, have your butcher lard the beef; if in the country, cut strips of fat pork 3-4 inches by 1 inch thick.

3. Make incisions in the beef about 2 inches apart and insert the strips of pork.

4. Repeat on the second side of the beef and stuff in some highly flavored force-meat made with bread crumbs, parsley, thyme, and chopped onion.

5. Tie the beef neatly in a round with muslin or tape.

6. Heat an iron pot larger than the beef and add a few slices of salt pork.

7. Brown the beef in the pot before proceeding with further cooking.