Stewed Rump of Beef

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the beef
For the gravy
Garnish
Instructions (14)
  1. Take a rump of beef, cut it off the bone, and cut it across.
  2. Flour the beef.
  3. Fry the thin part brown in butter.
  4. Stuff the thick end with suet, boiled chestnuts, an anchovy, an onion, and a little pepper.
  5. Stew the stuffed end in a pint of strong broth until tender.
  6. Lay both the fried and stewed parts of the beef together in a dish.
  7. Cut the fried part in two and lay on each side of the stewed part.
  8. Strain the gravy the beef was stewed in.
  9. Add chopped pickled gherkins and boiled chestnuts to the gravy.
  10. Thicken the gravy with a piece of burnt butter.
  11. Boil the gravy up two or three times.
  12. Season the gravy with salt to your palate.
  13. Pour the gravy over the beef.
  14. Garnish with lemon.
Original Text
TAKE a rump of beef, cut it off the bone, cut it across, flour it, fry the thin part brown in butter, the thick end stuff with suet, boiled chesnuts, an anchovy, an onion, and a little pepper. Stew it in a pint of strong broth, and when it is tender, lay both the fried and stewed together in your dish, cut the fried in two and lay on each side of the stewed, strain the gravy it was stewed in, put to it some pickled gherkins chopped, and boiled chesnuts, thicken it with a piece of burnt butter, give it two or three boils up, season it with salt to your palate, and pour it over the beef. Garnish with lemon.
Notes
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