The Epicure's Almanac or Diary of Good Living
June 25th : BEEF A LA MODE
The buttock is the most applicable for this savoury dish: procure about ten pounds' weight of it, and cut it into bits of about a quarter of a pound each. Chop a couple of large onions very fine, and put them into a large stewpan, with a quarter of a pound of fresh butter, or fresh and well clarified beef-dripping: whilst this is warming, cover the pieces of beef with flour; put them into the pan, and stir them for ten minutes, adding a little more flour by slow degrees, and taking great care the meat does not burn.
Pour in, a little at a time, a gallon of boiling water, then add a couple of drachms of ground allspice, one of black pepper, and a couple of bay leaves.
Let all this stew, on a low fire and very gently, for three hours and a quarter; ascertain with a fork if the meat be tender; if so, you may serve it in a tureen or deep dish. A well-dressed salad is the proper accompaniment of Boeuf à la Mode.