Boiled Rump of Beef

Ingredients

• Take six pounds of fat beef rump
• take out two cups for gravy
• Dissolve two teaspoons of flour
• lay it in a colander
• put in a saucepan

Method

1. 1

   Take six pounds of fat beef rump, place in a pot, cover with cold water, and set over a moderate fire.

2. 2

   When it boils skim, and then boil four hours very slowly.

3. 3

   Do not add salt until it has boiled two hours.

4. 4

   When done, take up the meat, lay it in a colander and set it over a saucepan of hot water to keep it moist.

5. 5

   Strain all the liquor, take out two cups for gravy, and put in a saucepan.

6. 6

   Dissolve two teaspoons of flour, stir smooth, and stir gradually into the gravy until it is thick as cream.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 49. The excerpt below is the record exactly as published.

BOILED RUMP OF BEEF Take six pounds of fat beef rump, place in a pot, cover with cold water, and set over a moderate fire. When it boils skim, and then boil four hours very slowly. Do not add salt until it has boiled two hours. Boil very tender. When done, take up the meat, lay it in a colander and set it over a saucepan of hot water to keep it moist. Next strain all the liquor, take out two cups for gravy, and put in a sauce- pan. Dissolve two teaspoons of flour, stir smooth, and stir gradually into the gravy until it is thick as cream. If the flour lumps, strain through a strainer. Serve in a pitcher. If you want dumplings, make according to the receipt given on page 83. Put the liquor remaining after that used for the gravy in a large saucepan to boil the dumplings. If you have :cold meat left, set it away in the liquor in an earthen jar and it will not become hard. SPICED RUMP OF BEEF, INCLUDING SOUP Put six or seven pounds of the rump of beef into a flat- bottomed porcelain or granite kettle. Set on top of the stove. Povir over this just enough water to cover it. Let it slowly come to boil. Skim well. Scrape two large or four small carrots and split them down the centre. Add these and two large onions cut in half, and one red pepper. Tie up, in a small square piece of cloth, allspice, a few cloves, sweet mar- joram and thyme, and throw into the water. Boil very slowly four hours until tender. The second hour add salt to taste. When done, take out some of the liquor and make a gravy as 88 THE HOME COOK BOOK thick as cream. Thicken with two teaspoons of flour dis- solved in cold water. If the flour lumps, strain through a wire strainer. Pour the liquor off into a stone crock, and set in a cold place. Next day skim off the grease. The liquor will have jellied. Take some of this, put into a saucepa

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