STEW OF RUMP BEEF

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 12 days ago
Not a recipe
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Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. Rump beef is the best part for stewing or braising.
  2. It should be of a fine quality, a deep red colour, rich grained, and covered with fat.
  3. When done, garnish it with some vegetables cut out with a round vegetable-cutter the size of marbles, and braise the same as braised leg of mutton.
Original Text
STEW OF RUMP BEEF. Rump beef is the best part for stewing or braising. It should be of a fine quality, a deep red colour, rich grained, and covered with fat. When done, garnish it with some vegetables cut out with a round vegetable-cutter the size of marbles, and braise the same as braised leg of mutton. [33]
Notes
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