Rump of Beef a-la mode

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (21)
For the beef
For the braising liquid
For finishing the sauce
Optional thickening
Instructions (22)
  1. Bone the rump of beef.
  2. Daub it with slips of fat bacon seasoned with sweet herbs, beaten spices, and pepper and salt.
  3. Bind it round with packthread.
  4. Put it into a braising pan.
  5. Cover it with some veal stock.
  6. Make it boil, skim it.
  7. Add a pint of red port, some onions, turnips, celery, a few bay leaves, garlick, champignons, a few whole allspice, and a little mace.
  8. Let it stew till nearly done.
  9. Take it out of the liquor.
  10. Cut off the strings.
  11. Wipe it dry.
  12. Put it into a clean stewpan.
  13. Strain the liquor.
  14. Skim the fat off clean.
  15. Season with cayenne, salt, a gill of vinegar, lemon pickle, and a small quantity of juice of lemon.
  16. Add a little colour.
  17. Clear it with whites of eggs.
  18. Strain it through a tamis cloth to the beef.
  19. Stew it gently till done.
  20. Serve it up in a deep dish.
Optional thickening
  1. To the liquor, when cleared with eggs and strained, may be added some passing of flour and butter, by way of thickening, if approved.
  2. The reason for clearing the liquor is, that it will make it appear bright either thickened or plain.
Original Text
Rump of Beef a-la mode. Bone the rump, daub it with slips of fat bacon seasoned with sweet herbs, beaten spices, and pepper and salt. Bind it round with packthread, put it into a braising pan, cover it with some veal stock, make it boil, skim it, and add a pint of red port, some onions, turnips, celery, a few bay leaves, garlick, champignons, a few whole allspice, and a little mace. Let it stew till nearly done; then take it out of the liquor, cut off the strings, wipe it dry, and put it into a clean stewpan. Then strain the liquor, skim the fat off clean, season with cayenne, salt, a gill of vinegar, lemon pickle, and a small quantity of juice of lemon; add a little colour, clear it with[47] whites of eggs, and strain it through a tamis cloth to the beef. Stew it gently till done, and serve it up in a deep dish. N. B. To the liquor, when cleared with eggs and strained, may be added some passing of flour and butter, by way of thickening, if approved. The reason for clearing the liquor is, that it will make it appear bright either thickened or plain.
Notes
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