Alamode Beef Recipe

The round of beef is the best piece to alamode--the shoulder clod is

good, and comes lower; it is also good stewed, without any spices. For

five pounds of beef, soak about a pound of bread in cold water till

soft, then drain off the water, mash the bread fine, put in a piece of

butter, of the size of a hen's egg, half a tea spoonful of salt, the

same quantity of ground cloves, allspice, and pepper, half a nutmeg, a

couple of eggs, and a table spoonful of flour--mix the whole well

together; then cut gashes in the beef, and fill them with about half of

the dressing, put the meat in a bake-pan, with lukewarm water enough to

cover it; set it where it will stew gently for a couple of hours, cover

it with a heated bake pan lid. When it has stewed a couple of hours,

turn the reserved dressing on top of the meat, heat the bake pan lid hot

enough to brown the dressing, stew it an hour and a half longer. After

the meat is taken up, if the gravy is not thick enough, mix a tea

spoonful or two of flour with a little water, and stir it into the

gravy; put in a little butter, a wine glass of wine, and turn it over

the meat.