->Boeuf Ala Mode <-

3-4 lb top rump of beef

1-2 tablespoons dripping

1/2 pint white or red wine

Water or bone stock (enough to cover meat)

1 calf's foot (split)

2 oz rasher of green streaky bacon

4 medium-size carrots

3 medium-size onions

Bouquet garni

1/2 teaspoon salt

6 peppercorns

275F or Mark

Heat a heavy flameproof casserole, put in the drippings and brown

the meat thoroughly on all sides, then drain off the fat, moisten

meat with the wine and simmer gently to reduce wine to half quantity.

Add stock (or water) to come level with the beef and bring to the

boil. Meanwhile wash the calf's foot very well, cover with cold

water and boil for 5 minutes; drain and refresh. Cut the bacon

into lardons and blanch in the same way. Add the vegetables,

bouquet garni, calf's foot, bacon, salt and peppercorns to the

casserole containing the beef and bring to the boil. Skim well,

then cover the pan with a tightly fitting lid and cook very gently

in a slow oven for about 4 hours. During this time, turn the meat

2 or 3 times.

To serve, skim the sauce very well to remove the fat, carve the

meat in fairly thick slices and arrange overlapping in a fireproof

dish. Strain the sauce over the meat and, if the meat is to be

served cold, leave it to set so that it becomes a jelly. If the

meat is to be served hot, place freshly cooked onions and carrots

in the dish, strain the sauce and spoon it over the meat.