There are several methods of making this dish; the hash erro neously termed alamode beef, sold at eating-houses, is a very different dish to the true beef a la mode. The following is called the " old Bath " receipt.

Take a quantity of the buttock, or the leg of mutton piece, the clod, or where expense is not an object the rump of beef as lean as possible; cut away the fat if there is any, make a mixed powder of cloves, about twenty or thirty, the same quantity of mace, with half an ounce of allspice, savoury, parsley, a handful of thyme, knotted marjoram, and all other sweet herbs chopped very fine; mix them in a glass of vinegar. Take some fat bacon, cut it into slices as long as the beef is thick, and about a quarter of an inch in thickness, roll it well in the powdered spice and herbs, make incisions of the requisite depth, and insert the bacon in the beef, which may be rubbed well over with what remains of the powdered spice, etc., in the vinegar; then dredge flour over the beef, place it in a baking dish with a lump of butter rolled in flour, with a pint of water; bake it in the oven, strain the gravy, and serve with pickles on the top; if after being larded it should, instead of being baked, be put into the stewpan, add to it as much water as will cover it, four onions chopped fine, half a dozen cloves of garlic, as many bay leaves, a few cham-pignons, half a pint of ale, as much port wine, add white pepper, cayenne pepper, and salt, a tea-spoonful of pyroligneous acid; strew three parts of a pint of fine bread raspings over it, cover down close and stew six or eight hours, according to the size the beef; when it has stewed sufficiently, take out the beef, keep it hot over boiling water, strain the gravy, remove the fat, champignons, etc.; boil up again, season to palate, pour the gravy over the beef and send to table.

This is sometimes preferred cold, in which case serve it cut in slices, with the gravy which will be a jelly.

151. Beef A La Mode. - Another Way

Take a rump, or piece of beef, bone it, beat it well, and lard it with fat bacon; then put it into a stewpan with some rind of bacon, a calf's foot, an onion, a carrot, a bunch of sweet herbs, a bay leaf, thyme, a clove of garlic, some cloves, salt, and pepper; pour over the whole a glass of water, let it stew over a slow fire for six hours at least. A clean cloth should be placed over the stewpan before the lid is put ion which must be closed; when it is done strain the gravy through a sieve; clear off the fat and serve.

152. Beef A La Mode. - Another Way

Take some of the round of beef, cut it five or six inches thick, cut some fat bacon into long bits, take an equal quantity of beaten mace, pepper, and nutmeg, with double the quantity of salt if wanted, mix them together, dip the bacon in vinegar, garlic vinegar if agreeable, then into the spice, lard the beef with a larding pin very thick and even; put the meat into a pot just big enough to hold it with a gill of vinegar, two large onions, a bunch of sweet herbs, half a pint of red wine, some lemon peel, cover it down very close, and put a wet cloth round the edge of the pot to prevent the steam evaporating; when it is half done turn it, and cover it up close and do it over a slow fire or a stove; it will take five hours doing, truffles and morels may be added.