Stewed Rump Beef

Ingredients

• a piece of good beef
• three large onions sliced
• three carrots
• two turnips
• a shalot
• four cloves
• a blade of mace
• some celery
• half a pint of port wine
• a glass of vinegar
• a large spoonful of ketchup

Method

1. 1

   Wash and season the beef, bind it tight, place in a pot with sliced onions, carrots, turnips, shalot, cloves, mace, and celery.

2. 2

   Cover with beef-broth and simmer gently until tender.

3. 3

   Clear off fat, add port wine, vinegar, and ketchup, simmer for half an hour, and serve.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 54. The excerpt below is the record exactly as published.

a shalot among them ; put a little in the gravy drawn from them, and pour it hot upon them. BEEF-STEAKS, Rich.— Cut a fine large steak from a rump that has been well hung, or it will do from any tender part ; beat it, and season with butter, pepper, salt, clove, and onion ; lay it in a dish that has a cover to fit quite close, and set in the oven with water. In two or three hours it will be quite tender, and then serve with its own gravy. BEEF-STEAK, with Potatoes. — Cut thin slices of beef, beat and season them with pepper and salt, dip them into a little melted butter and broil them. When done, put them into a dish before the fire, and fry potatoes to a fine brown colour, serve with parsley chopped fine, a small piece of butter, pepper and salt. BEEF-STEAKS and OYS- TER SAUCE. — Strain the liquor from the oysters, and throw them into cold water to take off the grit ; simmer the liquor with mace and lemon-peel ; put the oysters in, stew a few minutes, add a little cream, and butter rubbed in flour ; boil up once ; and have rump- steaks, well-seasoned, and broiled, ready for throwing the oyster-sauce over, when you serve. BEEF- STEAKS, Stafford- shire.— Beat them well ; flour and season ; then fry with sliced onions of a fine brown ; place in a stew-pan, and pour as much boiling water over them as will serve for sauce ; stew very gently half an hour, and add a spoonful of ketchup, or walnut-liquor. BEEF-STEAK, Stewed.— Peel and chop two Spanish onions, cut into small parts four pickled walnuts, and put them at the bottom of a stewpan ; add a tea-cupful of mushroom ketchup. BEE 5 1 BEE two teaspoonfuls of walnut ditto, one of shalot, one of Chile vinegar, and a lump of butter. Let the rump-steak be cut about three-quarters of an inch thick, and beat it flat with a rolEng-pin, place the meat on the top of the onions, &c., let it stew for one hour and a half, turning it every twenty minutes. Ten minutes before serving up, throw in a dozen oysters with the liquor strained. BEEF-STEAK PIE.— Take fine rump steaks ; beat them with a rolling pin : then season them with pep- per and salt, according to your palate ; make a good crust ; lay in your steaks ; fill your dish ; then pour in as much water as will half fill the dish. Put on the crust, and bake it well. If the pie be intended to be eaten cold, more sea- soning must be put in than if intended to be eaten hot. An onion, finely sliced, is a great improvement to it. BEEF-STEAK PIE.— Prepare the steaks as stated under Beef-sieaks, and when seasoned and rolled with fat in each, put them in a dish with puff paste round the edges ; put a little water in the dish, and cover it with a good crust. BEEF-STEAK PUDDING.— Take some fine rump steaks ; roll them with fat between ; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks ; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly lor two hours. BEEF-STEAK BUDDING, Baked. — Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander ; lay a little of it at the bottom of the dish ; then put in the steaks very well seasoned ; pour the remainder of the batter over them and bake it. BEEF, Stewed Rump. — Wash it well ; and season it with pepper, cayenne, salt, allspice, cloves, and mace, in fine powder. Bind it up tight, and lay it in a pot that will just hold it. Fry three large onions sliced, and put them to it, with three carrots, two turnips, a shalot, four cloves, a blade of mace, and some celery. Cover the meat with good beef-broth, or weak gravy. Sim- mer it very gently for several hours, till quite tender. Clear off the fat, and add to the gravy half a pint of port wine, a glass of vinegar, and a large spoonful of ketchup; simmer half an hour, and serve in a deep dish. Half a pint of table beer may be added. The herbs to be used should be parsley, thyme, basil, savoury, marjoram, pen- nyroyal, and chives. Garnish with carrots, turnips, or truffles and morels, or pickles of differ- ent colours, cut small, and laid in little heaps separate ; chopped parsley, chives, beet-root, &c. If, when done, the gravy is too much to fill the dish, take only a part to season for serving, but the less water the better ; and to increase the richness add a few beef-bones and shanks of mutton in stewing. A spoon- ful or two of made mustard is a great improvement to the gravy. Rump roasted is excellent ; but in the country it is generally sold whole with the edge bone, or cut across instead of length- ways. Another way. — Half roast it; then put it into a large pot with three pints of water, one of small beer, one of port wine, some salt, three or four spoonfuls of vinegar, two of ketchup, a bunch of sweet heibs of various kinds (such as bumet, tarragon, parsley, thyme, basil, savoury, pennyroyal, mar- joram, knotted marjoram, and a leaf or two of sage,) some onions, cloves, and cayenne ; cover it close, and sim- mer till tender. When done lay it into a deep dish, set it over hot water, and cover it close. Skim the gravy ; put in a few pickled mushrooms, truffles, morels, and oysters if agreeable, but it is good without ; thicken the gravy with flower and butter, and heat it with the above, and pour over the beef. Force- meat balls of veal, anchovies, bacon, suets, herbs, spices, bread, and eggs, to bind, are a great improvement. BEEF STOCK. — Cut a piece of good beef

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