Rump of Beef

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
For the stew
For the gravy
For garnish
Instructions (10)
  1. Roast your beef halfway.
  2. Put the beef into a stew-pan with two quarts of water, and one of red wine, two or three blades of mace, a shallot, one spoonful of lemon pickle, two of walnut catchup, and the same of browning.
  3. Season with cayenne pepper and salt to your taste.
  4. Cover it close, and let it stew over a gentle fire for two hours.
  5. Take up your beef and lay it in a deep dish.
  6. Skim off the fat and strain the gravy.
  7. Add one ounce of morels and half a pint of mushroom to the gravy.
  8. Thicken your gravy.
  9. Pour the gravy over the beef.
  10. Garnish with force-meat balls and horse-radish.
Original Text
Rump of Beef. HAlf roast your beef, then put it into a stew-pan, with two quarts of water, and one of red wine, two or three blades of mace, a shalot, one spoonful of lemon pickle, two of walnut catchup, and the same of browning. Put in chyan pepper and salt to your taste. Cover it close, and let it stew over a gentle fire for two hours; then take up your beef, and lay it in a deep dish, scum off the fat, and strain the gravy; put in an ounce of morels, and half a pint of mushroom; thicken your gravy, and pour it over the beef. Garnish with force-meat balls and horse-radish.
Notes
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