Stewed rump of Beef

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (29)

For the stew

Rump of Beef ↝ Emu, full rump, raw [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
Jamaica pepper
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
three large onions, sliced ↝ Onions, raw [Vegetables and Vegetable Products]
three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a shalot
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
some celery ↝ Celery, raw [Vegetables and Vegetable Products]
good beef broth, or weak gravy ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
beef bones and shanks of mutton ↝ Beef, neck bones [Beef, excludes ground]
shanks of mutton ↝ Veal, shank, separable lean and fat, raw [Lamb, Veal, and Game Products]

For the gravy

half a pint of port wine
a glass of vinegar ↝ Vinegar [Mustard and other condiments]
a large spoonful of catsup ↝ Catsup [Vegetables and Vegetable Products]
made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]

Garnish

carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
pickles of different colours ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
chopped parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
beetroot ↝ Beets, raw [Vegetables and Vegetable Products]

Instructions (13)

Wash the rump of beef well.
Season it high with pepper, Cayenne, salt, Jamaica pepper, three cloves, and a blade of mace, all in finest powder.
Bind it up tight, and lay it in a pot that will just hold it.
Fry three large onions, sliced, and put 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.
Simmer as gently as possible for several hours, till quite tender.
Clear off the fat.
Add to the gravy half a pint of port wine, a glass of vinegar, and a large spoonful of catsup.
Simmer half an hour.
Serve in a deep dish.
Garnish with carrots, turnips, or truffles, and morels, or pickles of different colours cut small, and laid in little heaps separate, chopped parsley, chives, beetroot, &c.
If when done the gravy be too much to fill the dish, take only a part to season for serving: the less wafer the better.
To increase the richness, add a few beef bones and shanks of mutton in stewing.

Original Text

Stewed rump of Beef.

Wash it well: season it high with pepper, Cayenne, salt, Jamaica pepper, three cloves, a blade of mace, all in finest powder. Bind it up tight, and lay it in a pot that will just hold it. Fry three large 29onions, sliced, and put 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. Simmer as gently as possible 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 catsup; simmer half an hour, and serve in a deep dish.

Garnish with carrots, turnips, or truffles, and morels, or pickles of different colours cut small, and laid in little heaps separate, chopped parsley, chives, beetroot, &c. If when done the gravy be too much to fill the dish, take only a part to season for serving: the less wafer the better; and to increase the richness, add a few beef bones and shanks of mutton in stewing.

A spoonful or two of made mustard is a great improvement to the gravy.

Rump roasted is excellent; but in the country is generally sold whole with the edgebone, or cut across instead of lengthways, as in London, when there is one piece for boiling, and the rump for stewing or roasting.

Notes

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