French pot roast (Beef à la mode) from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 180) by Jean Anderson and Elaine Hanna

  • brandy
  • calf feet
  • Show all ingredients...

  • EYB Comments

    Requires marinating for 24 hours and cooking for 3.5-4 hours. Can substitute bacon drippings or lard for beef drippings, and veal knuckle for calf feet. See recipe for beef roast suggestions.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for 24 hours and cooking for 3.5-4 hours. Can substitute bacon drippings or lard for beef drippings, and veal knuckle for calf feet. See recipe for beef roast suggestions.

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