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Archive recipe

Beef à la Mode

A historic Australian dish of leg of beef, calf's foot, onions, carrots and turnip. Adapted from Beef à la Mode, from The Art of Living in Australia (1893).

Adapted from Beef à la Mode, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/beef-la-mode-5.md.

Ingredients

The dish

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Beef à la Mode

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Produce

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Meat & Poultry

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Spices & Seasoning

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Cooking Instructions

  1. Have the foot well chopped up, put it on in cold water, bring it to the boil

  2. Let it boil for five minutes, then take it up and scrape and wash it well

  3. Lay it in a stewpan with the beef cut into pieces

  4. Cover with cold water and bring to the boil

  5. Put in the spices tied in a piece of muslin, and let it simmer very gently for three hours

  6. Slice up the vegetables and put them in, and continue simmering altogether for about five hours

  7. Take up the foot, take out all the bones, and cut into pieces

  8. Put back the meat of the foot into the saucepan

  9. Take out the spices, season with salt, remove the fat, boil up, and serve

  10. This dish is always better for being made the day before it is wanted, as the fat can be more easily removed

Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)