Beef Veal: Boeuf Ala Mode by Recipe Cottage

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	Boeuf Ala Mode

		Boeuf 'a La 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 Set oven at 275F or Mark 1. 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.