A LA MODE.
Take from six to twelve pounds of rump and lard it. To lard it you take a steel needle made for that purpose, flat near the pointed end and much larger than an ordinary larding-needle. It must be flat near the point in order to cut the meat so as to make room for the larger part of the needle to pass, and also for the salt pork. This needle is only used for beef à la mode.
Cut the salt pork in square strips to fit the needle, (see Larding), and proceed.
Examine the piece of beef, lard with the grain of the meat, so that when it is carved the salt pork shall be cut across.
If the piece is too thick to run the strip of pork through, so that both ends stick out, lard one side first then the other. We mean by one side first, this: to be easily handled, the salt pork cannot be cut longer than about four inches; as half an inch of it must stick out of the meat, it leaves only three inches inside, and if the piece of meat be six inches or more thick, of course it would be impossible to have the strip of pork stick out on both sides; therefore, you lard one side first; that is, you run the needle through the meat, leaving the salt pork stick out on the side you commence, and when that side is larded, do the same for the other. You have then the salt pork sticking out on both sides of the meat and looking just as if the strips were running through the whole piece.
Some like more salt pork than others in the beef; the strips may be run thickly or thinly.
Thirty strips may be run into three pounds of meat as well as half a dozen; but about half a pound of salt pork to five pounds of beef is a pretty good proportion.
Then take a saucepan of a proper size for the piece of meat; it must not be too large or too small, but large enough to hold the meat without being obliged to bend or fold it; a crockery pan is certainly the best for that purpose, and one that will go easily in the oven.
Put in the saucepan, for six pounds of beef, half a calf's foot, or a veal-bone if more handy, two ounces of butter, half a handful of parsley (cives, if handy), two bay-leaves, a clove of garlic, a sprig of thyme, two onions, with a clove stuck in each, salt, pepper, half a carrot cut in slices, the rind of the salt pork you have used, and what you may have left of strips; the whole well spread on the bottom of the pan, then the piece of meat over, cover the pan, set on a rather sharp fire and after about ten minutes add half a gill of water; keep the pan covered to the end.
After another ten or fifteen minutes, add about one pint of cold water, turn the meat over, and after about ten minutes more, place the pan in the oven, a rather slow oven (a little above 220 degrees Fahr.), for five or six hours. Dish the meat, skim off the fat on the top of the gravy, give one boil and turn it over the meat and carrots through a strainer.
When the meat is dished; put some carrots au jus all around; serve warm.
Cold.—Serve it whole or in slices, with meat jelly, or with a sharp sauce; such as piquante, ravigote, etc.