Beef a La Mode
In a piece of the rump, cut deep openings with a sharp knife; put in pieces of pork cut into dice, previously rolled in pepper, salt, in pieces of pork cut into dice, previously rolled in pepper, salt, cloves and nutmeg . Into an iron stew-pan lay pieces of pork, sliced onions, slices of lemon, one or two carrots and a bay-leaf; lay the meat on and put over it a piece of bread-crust as large as the hand, a half-pint wine and a little vinegar, and afterwards an equal quantity of water or broth, till the meat is half covered; cover the dish close and cook till tender. Then take it out, rub the gravy thoroughly through a sieve, skim off the fat, add some sour cream, return to the stew-pan and cook ten minutes. Instead of the cream, capers or sliced cucumber pickles can be added to the gravy if preferred, or a handful of grated ginger-bread or rye bread. The meat can also be laid for some days before in a spiced vinegar or wine pickle. - Mrs. L. S. Williston, Heidelberg, Germany.