Rump of Beef

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Time: Cook: 360 min Total: 360 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a piece of bacon ↝ Beef, bacon, cooked [Bacon]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
all the broken bones
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some bay leaves ↝ Spices, bay leaf [Spices and Herbs]
whole pepper ↝ Spices, pepper, black [Spices and Herbs]
one or two shalots
some sweet herbs
some dried sippets

Instructions (14)

Ensure pans or vessels are perfectly clean before starting.
Cut out the bone from the rump of beef.
Beat the flesh well with a rolling-pin.
Cut a piece of bacon from the back.
Season the bacon with pepper, salt, and cloves.
Lard the meat across with the seasoned bacon.
Season the meat with pepper, salt, and cloves.
Place the meat into an earthen pot with all the broken bones, half a pound of butter, some bay leaves, whole pepper, one or two shalots, and some sweet herbs.
Cover the top of the pot quite close.
Put the pot into the oven.
Cook for about six hours.
When done, skim off the fat clean.
Put the meat into a dish.
Serve it up with some dried sippets and its own liquor poured into the dish.

Original Text

Rump of Beef.
THE only method to be observed previous to this mode of cookery, is to have the pans, or whatever vessels you send your provisions in to the oven, perfectly clean, so that the care you have taken in preparing the article may not be injured from neglect in cleanliness.
CUT out the bone quite clean, then beat the flesh well with a rolling-pin, and lard it with a piece of bacon cut out of the back. Season your bacon with pepper, salt, and cloves, and lard across the meat, that it may cut handsomer. Season the meat with pepper, salt, and cloves; put it into an earthen pot with all the broken bones, half a pound of butter, some bay leaves, whole pepper, one or two shalots, and some sweet herbs. Let the top of the pan be covered quite close, then put it into the oven, and it will be done in about six hours. When enough, skim off the fat clean, put the meat into a dish, and serve it up with some dried sippets, and its own liquor poured into the dish.

Notes

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