Beef à la Mode. Alice Turney Thompson
Take a round of beef, four or five inches thick, and for a piece weighing five pounds soak a pound of white bread in cold water until soft; turn off the water; mash the bread fine; then add a piece of butter the size of an egg, half a teaspoonful each of salt, pepper, and ground cloves, about half a nutmeg, two eggs, a tablespoonful of flour, and a quarter of a pound of fresh pork, chopped very fine. Gash the beef on both sides and fill with half the dressing. Place in a baking pan, with luke-warm water enough to cover it; cover the pan and put into the oven to bake gently two hours; then cover the top with the rest of the dressing, and put it back for another hour and let it brown well. On dishing up the meat, if the gravy is not thick enough, stir in a little flour, and add a little butter. It is a favorite meat, eaten cold for suppers and luncheons. When thus used, remove the gravy.