Recipe Manuscript

To Make Beef Alamode

Name: To Make Beef Alamode
Prep time: PTPT30M
Cook time: PTPT2H45M
Yield: 8
Cuisine: European
Ingredients: 1.5–2 kg beef rump or round; 200 g streaky pork bacon, cut into thick strips (or pancetta as substitute); 5 g ground black pepper; 8 g salt; 1/4 tsp ground cloves; 1/2 tsp ground mace; Small bunch fresh sweet herbs (e.g., parsley, thyme), finely chopped; 1 shallot, minced; 50 g unsalted butter; 2–3 whole anchovies (or 10 g anchovy fillets); Mustard (to serve, about 1 tbsp); Sugar (pinch, to serve)

1697

From the treasured pages of Cookbook of Grace Blome, Kent

Written by Grace Randolph

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1697

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Beef Alamode

"Take a Rump or Butter.ck of a good Ox, cut ye meat into square Large preeces, then have some fine interlarded Bacon about an inch square or less & as long as ye preece of Beef, Season ye Bacon with Pepper, Salt, beaten Cloves, & Mace & some sweet herbs minced with a shallot, then make some holes through ye preeces of Beef & draw in the Bacon as many slices as ye can into ye Beef, then have an iron Pot put in a piece of fresh Butter & lay in ye meat & let it stew in ye Butter & Gravey when tis half stew'd add to it some anchovies & some of ye same Seasoning leting it stew gently till its tender, let it have but a slow fire then take it up & put it into a Pan when tis Cold & pour over ye Gravey; serve it in whole preeces or slices & some Gravey with it with Mustard & Suger."

Note on the Original Text

The recipe uses archaic spellings (e.g., 'ye' for 'the', 'preeces' for 'pieces', 'Gravey' for 'gravy', 'stew'd' for 'stewed'), and omits precise quantities or timings, relying on the cook's judgment. The form is typical of historical manuscript recipes, written as continuous prose rather than step-by-step instructions, and assumes familiarity with kitchen techniques like larding, seasoning, and slow stewing. Directions were meant for experienced cooks who could adapt based on available ingredients and equipment.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Grace Blome, Kent - Click to view recipe in book

Title

Cookbook of Grace Blome, Kent (1697)

You can also click the book image above to peruse the original tome

Writer

Grace Randolph

Era

1697

Publisher

Unknown

Background

A delightful glimpse into late 17th-century kitchens, this culinary collection by Grace Randolph tempts taste buds with refined recipes and elegant flavors fit for a well-to-do English household. Journey through a banquet of historic treats and timeless techniques!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the late 17th century, part of the manuscript collection attributed to Grace Randolph (1674–1750), specifically dated to 1697. Dishes 'à la mode' were inspired by French cookery trends and indicated fashionable, slow-cooked, and highly seasoned meats, elevated by continental flavors such as anchovies and aromatic spices. These elaborate preparations were typically reserved for special occasions or for households of means. The recipe showcases the influence of French cuisine on English kitchens following the Restoration, and the willingness of English cooks to experiment with aromatic herbs, spice blends, and preserved ingredients for richer, deeper flavors.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The beef would have been prepared using a large, sharp kitchen knife for cutting both meat and bacon. A long skewer or larding needle was used to pierce holes in the beef and insert the seasoned bacon strips. Cooking was done in a heavy iron pot over an open hearth or on a slow fire, allowing for gentle, prolonged stewing. Once cooked, the cooled dish might be stored in a stoneware pan or deep dish, with the gravy poured over to keep the meat moist and preserve flavor.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs 45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 1/2–4 1/2 lbs beef rump or round
7 oz streaky pork bacon, cut into thick strips (or pancetta as substitute)
2 tsp ground black pepper
1 1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp ground mace
Small bunch fresh sweet herbs (e.g., parsley, thyme), finely chopped
1 shallot, minced
3 1/2 tbsp unsalted butter
2–3 whole anchovies (or 1/3 oz anchovy fillets)
Mustard (to serve, about 1 tbsp)
Sugar (pinch, to serve)

Instructions

Take about 3 1/2–4 1/2 lbs of beef rump or round, and cut it into large, square pieces, roughly 2–2 3/4 inches each.
Prepare interlarded bacon (streaky pork bacon works well) cut into strips about 1 inch wide and as long as your pieces of beef.
Mix together ground black pepper, salt, ground cloves, mace, fresh sweet herbs (like thyme and parsley), and a finely minced shallot.
Rub this mixtture onto the bacon strips.
Using a paring knife, cut holes through the beef pieces and insert as many seasoned bacon strips as possible into each piece.
Heat a heavy-bottomed pot or Dutch oven and melt 3 1/2 tablespoons unsalted butter.
Place the beef inside and begin to brown and stew it gently.
Once the meat is halfway cooked (after about 45 minutes), add 2–3 anchovies and a little more of the seasoning mix.
Cover and continue stewing on low heat until the beef is very tender (about 2 more hours), keeping heat gentle throughout.
Allow to cool, transfer meat and gravy to another pan, and pour the gravy over the chilled meat.
Serve in whole peices or sliced, with the rich gravy, alongside a little mustard and sugar.

Estimated Calories

550 per serving

Cooking Estimates

Preparing the meat, seasoning, and inserting the bacon strips takes about 30 minutes. Cooking happens in two stages: browning and stewing first for 45 minutes, then adding more seasoning and stewing for about 2 hours until the beef is very tender.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.