Evening Republican, Volume 16, Number 146, Rensselaer, Jasper County, 18 June 1912 — TRY BEEF A LA MODE [ARTICLE]

TRY BEEF A LA MODE

ECONOMY IN COOKING. i' 1 > r ~ f?'-..-, ‘i V s ‘ ‘ ' • . -• * 1 '• Method of Making tho Boat Out of tho Cheapest Cuts of Beef Originated in France Years Ago—Two Good Recipes. r ' ; Beef a la mode seems to be one of the first of beef dishes in. France, where, without question, this matter of cooking the less expensive cuts of meat originated—a century or so back. The English early adopted this method, but called it French beef a la mode and lost sight of the prime essential of the mode, which seems to mean quite a different thing among English speaking p<<*)ples from whatsit does to the French. In America our leading cooks scribe thiß as similar to the pot roast or smothered beef, the difference being that it Is cooked in more water. Tbe chief characteristic, as they conceive of it, is'the larding of the beef. Tbe French, it is true, do lard the cut of beef they use, but they also add vinegar usually to make it more tender, sometimes marinating it for three or four hoars In vinegar and other seasonings, and then using the marinade in cooking it with vegetables. “ In one our home authority groups braised vbeef. pot roast, and beef a la mode together and says: “In all cases the meat is browned On the outside to increase the flavor, and then cooked in a small amount of water in a closely covered kettle or . other receptacle until tender. The flavor of fbe dish is secured by browning the meat and by the addition of the seasoning vegetables.”

This meat, if rightly and deliciously cooked, is as good cold as hot. In fact, one French cook book which I have—that by Prof. La Fayette—says “Serve cold and garnish with parsley and nasturtium blossoms.” Other recipes say to serve hither hot or cold. This idea Is a part of the economical one so universal in France, where they make so much of even the soup meat or boullll. The following rather simple recipes are those of different American housewives which have come into my hands, and show how this beef is made the instrument of economy in practical every day cooking. I am not sure but that one of the cooks can he called American. Beef a la Mode I.—Take two pounds of rump beef and lard with thin strips of salt pork which have been rolled In a mixture of salt, pepper, celery salt, allspice, cinnamon and nutmeg. Put In a kettle with a sliced onion, carrot, a piece of lemon, a tablespoon of vinegar and water to half cover it Cover tightly and simmer two hours. Beef a la Mode II. —Cut two slices of bacon into one-fourth of an inch squares and fry thoroughly. Add beef has remained overnight in vinegar to which a few cloves, a whole pepper, and a bay leaf were added. Cook in the fat until both sides ha*® become a little gray, then add two onions cut up, the vinegar and spices from the meat and salt to taste. Let simmer about two hours. When thoroughly cooked add a little catsup and a tablespoon of flour dissolved in water to thicken the gravy.—Jane Eddington.