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Recipes from American Cookery
 by Amelia Simmons (1796)

To alamode a round of Beef.

To a 14 or 16 pound of beef, put one ounce salt petre, 48 hours after stuff it with the following: one and half pound beef, half a pound salt pork, two pound grated bread, chop all fine and rub in half pound butter, salt pepper and cayenne, summer savory, thyme; lay it on skewers in a large pot, over three pints hot water (which it must occasionally be supplied with,) the steam of which in four or five hours will render the round tender if over a moderate fire; when tender, take away the gravy and thicken with flour and butter, and boil -- brown the round with butter and flour, adding ketchup and wine to your table.



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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