Beef Alabraise (1)

Bone a rump of beef; lard it very thickly with salt pork seasoned with pepper, salt, cloves, mace, and allspice, and season the beef with pepper and salt; put some slices of bacon into the bottom of the pan, with some whole black pepper, a little allspice, one or two bay leaves, two onions, a clove of garlic, and a bunch of sweet herbs. Put in the beef, and lay over it some slices of bacon, two quarts of weak stock, and half a pint of white wine. Cover it closely, and let it stew between six and seven hours. Sauce for the beef is made of part of the liquor it has been stewed in, strained, and thickened with a little flour and butter, adding some green onions cut small, and pickled mushrooms. It is poured hot over the beef.

Beef Alabraise (2)

After a rump of beef has hung for five or six days, bone, and lard it thickly, but so as not to appear upon the surface, with bits of salt pork or ham cut about half an inch square, and rolled in the following seasoning well mixed: - Finely minced onion, parsley, thyme, a little garlic, pepper, and salt. What is left over of the seasoning add to a pint of vinegar, one of Port wine, and a tea-cupful of salad oil; steep the beef in this for one night; the following day paper it, and roast it in a cradle spit. Baste it well, and serve it with a thick brown gravy. A little lemon-juice and sliced pickled cucumbers may be added. Garnish with slices of boiled carrot and scraped horseradish.