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Recipes from American Cookery
 by Amelia Simmons (1796)

Alamode Beef Recipe

Take a round of beef, and stuff it with half pound pork, half pound of butter, the soft of half a loaf of wheat bread, boil four eggs very hard, chop them up; add sweet marjoram, sage, parsley, summer savory, and one ounce of cloves pounded, chop them all together, with two eggs very fine, and add a gill of wine, season very high with salt and pepper, cut holes in your beef, to put your stuffing in, then stick whole cloves into the beef, then put it into a two pail pot, with sticks at the bottom, if you wish to have the beef round when done, put it into a cloth and bind it tight with 20 or 30 yards of twine, put it into your pot with two or three quarts of water, and one gill of wine, if the round be large it will take three or four hours to bake it.


MEATS     |     Alamode Beef     |     General Rules for Boiling     |     Roast Lamb     |     Roast Mutton     |     Roast Veal     |     Soup of Lamb’s Head and Pluck     |     Soup, Made of a Beef’s Hock     |     To Alamode a Round of Beef     |     To Alamode a Round     |     To Boil Ham     |     To Broil a Beef Stake     |     To Broil Chickens     |     To Dress a Beef Stake     |     To Dress a Calve’s head     |     To Dress a Turtle     |     To Roast Beef     |     To Smother a Fowl in Oysters     |     Stuff Leg of Pork, Bake or Roast     |     To Stuff a Leg of Veal     |     To Stuff a Pig, to Roast or Bake     |     To Stuff a Turkey     |     To Stuff and Roast a Goslin     |     To Stuff & Roast a Turkey or Fowl     |     To Stuff and Roast 4 Chickens     |     Veal Soup     |     Veal Stake

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