To Boil a Rump of Beef after the French Fashion

Ingredients

• a rump of beef
• throw a little pepper and salt
• three or four pieces of mace
• six onions, sliced
• a handful of capers or broom buds
• half a dozen hard lettuces
• three spoonfuls of wine-vinegar
• as much verjuice

Method

1. 1

   Parboil the beef, slash it, season, fill with claret, add mace, cover, and boil for over an hour.

2. 2

   Remove fat, add onions, capers, lettuces, vinegar, and verjuice, and boil until tender.

3. 3

   Serve with brown bread.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 171. The excerpt below is the record exactly as published.

To Boil a Rump of Beef after the French Fashion. Parboil a rump of beef, or the little end of the brisket, for half an hour ; then take it up and put it into a deep dish : slash it in the side, that the gravy may come out : throw a little pepper and salt between every cut ; then fill up the dish with good claret, put to it three or four pieces of mace, set it on the coals, closely covered, and boil it above an hour and a half, but turn it often in the meantime ; then with a spoon take off the fat and fill up with claret ; add six onions, sliced, a handful of capers or broom buds, half a dozen hard lettuces, sliced, three spoonfuls of wine- vinegar and as much verjuice

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