Thomas Jefferson's Beef A La Mode

President Thomas Jefferson's personal maitre d'hotel was the Frenchman, Lemaire. His chef's name was Julien. They both remainded employed with Jefferson and returned with him to Monticello. Lemaire's recipe for Beef a la Mode, one of Jefferson's favorite recipes.

Beef a La Mode

4-pound piece top round of beef
1 onion, finely chopped
1 sprig parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon ground thyme
12 strips lean bacon
3 small onions
3 medium carrots
1/4 teaspoon grated nutmeg
Pinch of ground thyme
Salt and pepper to taste
4 ounce brandy
1 cup white wine

Cut the fat off of a 4-pound piece top round of beef. Mix the chopped onion, chopped parsley, salt and pepper, 1/8 teaspoon grated nutmeg and 1/4 teaspoon thyme. Take four strips of bacon and the fat that was removed from the meat, roll it in this mixture, and lard the meat with it. Place four pieces of bacon into the bottom of a pan and lay the beef on it. Lay 4 or 5 more strips of bacon on top of that. Cut 3 small onions fine, slicy 3 carrots and put those into the pot, adding salt and pepper to taste, 1/4 teaspoon grated nutmeg and a pinch of thyme. Pour 1 cup of brandy and 1 cup of white wine into the pot. Place the pot on the stove and bring to a boil. Reduce the heat to low and simmer for 3 hours. Keep an eye on the meat to be sure it doesn't stick to the pan. Strain the gravy through a fine sieve and skim off the grease.