To Stew a Rump of Beef

Ingredients

• This joint is more easily carved
• one large or two moderate-sized onions stuck with thirty cloves
• a head of celery
• two carrots
• two turnips
• a large faggot of savoury herbs
• a pint of mushrooms
• a pint of sherry or Madeira

Method

1. 1

   Remove bones from the rump, roll and bind it.

2. 2

   Cover with beef broth and stew gently for 6 to 8 hours.

3. 3

   Add vegetables after clearing scum.

4. 4

   Serve with Espagnole sauce and garnish with stewed carrots.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 189. The excerpt below is the record exactly as published.

TO STEW A RUMP OF BEEF. This joint is more easily carved, and is of better appearance when the bones are removed before it is dressed. Roll and bind it firmly with a fillet of tape, cover it with strong cold beef broth or gravy, and stew it very gently indeed from six hours to between seven and eight ; add to it, after the scum has been well cleared off, one large or two moderate-sized onions stuck with thirty cloves, a head of celery, two carrots, two turnips, and a large faggot of savoury herbs. When the beef is perfectly tender quite through, which may be known by probing it with a sharp thin skewer, remove the fillets of tape, dish it neatly, and serve it with a rich Espagnole , and a gar- nish of forced tomatas, or with a highly-flavoured brown English gravy, and stewed carrots in the dish : for these last the mild pre- paration of garlic or eschalots, of page 122, may be substituted with good effect. They should be well drained, laid round the meat, and a little brown gravy should be poured over the whole. This is the most simple and economical manner of stewing the beef; but should a richer one be desired, half roast the joint, and stew it afterwards in strong gravy to which a pint of mushrooms, and a pint of sherry or Madeira

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