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Braised Beef a la Mode

Lard a piece of beef with salt pork, let it marinade for twelve hours with the juice of half a lemon, a little salt and pepper, a sprig of thyme, two bay leaves and half a dozen parsley roots. Then place the meat in a saucepan with a lump of butter, and brown both sides well for ten minutes, then remove and place it on a dish. Add to the gravy a little flour, stirring it well and moisten with a quart of broth, mixing it slowly while the sauce is boiling; then replace the beef in the sauce-pan with two sliced carrots, and a dozen small onions glazed, and cook for an hour, adding a strong garnished bouquet, a wineglassful of claret wine, and a small piece of crushed garlic, also salt and pepper to taste. After skimming off the fat and straining, serve on a hot dish, arranging the carrots and onions in clusters around the dish. Braised Beef, Providence Style Braise the beef as indicated for braised beef, and add a quarter of a cooked cauliflower, half a breakfast cupful of flageolet beans, and a cupful of carrots, cut with a vegetable scoop shortly before serving. Place the vegetables in a pan with the skimmed gravy and cook for five minutes. Serve the beef on a hot dish, the vegetables arranged in heaps around it, and pour the gravy over the beef.