Beef, Braised, Rump (a la Jardiniere)

Ingredients

• a piece of rump weighing about sixteen pounds
• three carrots
• three onions
• three shallots
• three bay-leaves
• a sprig of thyme
• a pint and a half of good rich gravy
• the best part of a pint of Marsala

Method

1. 1

   Simmer the trimmed rump for three hours in the stock-pot.

2. 2

   Drain and place in a braising pan with sliced vegetables and gravy.

3. 3

   Simmer and baste for two hours.

4. 4

   Garnish with carrots and cauliflowers.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 212. The excerpt below is the record exactly as published.

Beef, Braised, Rump (a la Jardiniere). — Remove the bone from a piece of nmip weighing about sixteen pounds , and trim and tie it into a nice shape. Sim-air it for three hours in the stock-pot, and after well di-aining put it into a braising - pan, with a gravy made in fhe following manner : — Put tkree carrots, three onions, three shaiots, three bay- leaves, and a sjirig of thyme into a stewpan with a pint and a half of good rich gra^y. Slice the vegetables and simmer until the flavour is extracted and the gra^-y reduced to about one pint, then strain and add the best part of a pint of jMarsala

Cook this with the app: pantry check, scaling, and the assistant.