Recipe history & notes
Boeuf à la Mode is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – Boeuf à la Mode
- lean beef
- lard
- raw ham
- fresh parsley
- onion
- mushrooms
- celery
- garlic
- carrots
- 5 drams wine
- broth
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# Boeuf à la Mode (1842)
## Faithful Translation into Modern English
Take a piece of lean beef, not from the shoulder, clean it very well and beat it a little; then lard it and cut thick strips, likewise raw ham; add a little green parsley, some onion, a few mushrooms, one celery, a little garlic, all finely chopped, with a little salt and pepper mixed well together.
Then wrap the pieces of lard and ham in that mixture and lard the meat with them; place in a pot slices of lard, onion, and carrots, and over these the meat, cover well and let it boil until half cooked; then add fifty drams of wine and a large spoonful of broth, and let it boil until well done, then remove the meat onto a platter, skim the fat sauce, and pour it over the meat, but strain the sauce first.
Cook’s advice
# Tips for a Modern Kitchen
These recommendations are not part of the original text.
1. Use beef round or chuck for better tenderness.
2. Lightly brown the meat before simmering for extra flavour.
3. Cook slowly over low heat for best texture.
4. Strain and skim the sauce before serving for refinement.
Additional notes
# Historical Notes
- “Box de modă” is the Romanianized form of “Boeuf à la Mode.”
- Larding meat with fat and ham was common for tenderness and flavour.
- “Drams” refers to an old unit of measurement.
- The sauce is strained before serving for refinement.