2 pounds thinly sliced lean beef (from the rump or round)
¼ pound lean bacon strips
2 cloves garlic
1 handful parsley
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
4 ounces fresh bacon fat
1 Tablespoon flour
2 cups dry white wine
1 calf’s foot
1 teaspoon agar-agar or Japanese Moss
1 cup beef bouillon
- Flatten the beef slices and season with salt and pepper.
- Chop one onion, the shallots, garlic and parsley. Sprinkle in the finely chopped thyme and bay leaf. Add salt, pepper, and grated nutmeg to taste. Mix thoroughly.
- On each slice of beef place a slice of bacon and spread some of the herb mixture on it. Pile the seasoned slices into a “tower” and press as flat as possible. End with a slice of beef, then tie the entire pile together with string so it will not fall apart while cooking.
- Mince the bacon fat and the remaining onion, sprinkle with flour, and add any remaining herb mixture there may be. Brown lightly in a Dutch oven. Add the wine, the calf’s foot, and the securely-tied beef slices. Cover and cook over low heat for 3 hours.
- When done, remove the meat from the pot. Dissolve the agar-agar in the bouillon and add it to the liquid in the Dutch oven.
- Place the meat into a mold and strain the liquid over it. Refrigerate. The sauce will jell. Unmold when ready to serve, and garnish with sprigs of parsley.
This dish is ideal for a meal served outdoors. As agar-agar and Japanese Moss are not readily obtainable, plan unflavored gelatine may be substituted, using a little less liquid than the instructions call for, in order to obtain a stiffer gelatine.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING; a division of Illustrated World Encyclopedia, Inc. Printed in Japan.