To Stew a Rump of Beef

Ingredients

• a rump of beef
• two quarts of water
• a pint of red wine
• a head of celery
• a small onion
• some pounded cloves
• pepper
• salt
• brown flour

Method

1. 1

   Remove bone from beef, stuff with force-meat, place in pot with water, wine, vegetables, and seasonings.

2. 2

   Stew gently until tender, skim fat, thicken gravy with flour, and serve with garnished vegetables.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 52. The excerpt below is the record exactly as published.

To Stjcw a Rump op Beep. Take out as much of the bone as you can with a saw, that it may be flat in the dish ; stufif it with a force-meat ; lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut small, and strewed over it, a head of celery and a small onion cut up, some pounded cloves, pepper, and salt. Stew it gently until done tender ; skim the fat off ; thicken the gravy a little with brown flour, and serve it up with a garnishing of the vegetables with which it was flavored. Sanpebs op Cold Bebp. Mince beef, mutton, or veal small, with pepper and salt enough to season ; add a little gravy ; put it into scollop-shells or a baking-dish, covered over with mashed potatoes beaten light with cream ; put a bit of butter on the top, and brown them in an oven. Italian Bkepsteak. Cut a steak from any tender part ; beat it and season with a little onion, pepper, and salt ; lay it in an iron stewpan that has a cover to fit close, with a spoonful of butter and two spoonfuls of water j let it steam thus very VIEQINIA COOKERT'BOOK^ 103 slowly for two or three hours, taking care not to let it bum, and it will be very tender. To Stew a Fbbsh Bbef Tongue. Put a fresh tongue in water sufficient to cover it, and let it simmer for six or seven hours ; skim the gravy well; balf an hour before dishing it add half a wineglass of wine, half a wineglass of walnut catsup, a little mace, and a few oloves to the gravy, and stew them a while together. RaoSut of Souse. Take as many pig's-feet out of brine as will make a dish for your family ; split, flour, and fry them brown in nice boiling lard ; have a small stewpan set on the fire holding a little rich gravy, highly seasoned with oysters, mustard, pepper, salt, and vinegar ; thicken it a little with toasted flour and a very little brown sugar ; put in the feet and stew them slowly until done enough. When sent to table a few fried oysters laid over the dish look well — and taste better. Beef Bouilli. Take the thigh - bone out of a rump of beef

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