Beef a la Mode from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the fat of the salt meat into thin shreds. Chop the onion and bay leaf very fine, as also the garlic, thyme and cloves. Rub the shreds well with salt and pepper. Take the rump of Beef and lard ...
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Cooking tools:
- Larding needle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
Ingredients
- 5 Pounds of the Rump, or Round of the Beef
- ¼ Pound of Salt Fat
- 5 Large Onions
- 2 Turnips
- 5 Carrots
- A Tablespoonful of Lard
- A Clove of Garlic
- A Glassful of Sherry, Madeira or Claret (If Desired)
- 2 Bay Leaves
- Sprigs of Thyme and Parsley
- Salt, Pepper and Cayenne to Taste
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