To stew a Rump of BEEF a second Way.
STUFF your beef with three cloves of gar-
lick in different parts, make a hole with a skewer,
and get in the garlick as far as about one half
your finger can reach, stuff it likewise in several
places with forcemeat, in the making of which
put some fat bacon cut in very small slices, then
put your beef into the pot the right side under,
put about a pound of suet over it, five or six
ounces of bacon sliced, and as much water as
will cover it, then set the pot over the fire, let
it boil for three quarters of an hour, then cover
the pot quite close, and let it stew for four hours
over a moderate fire, after which take it up, and
pour every drop of liquor from it, and put a
quart of claret over it, and set it on a very slow
fire while you are preparing the sauce, which is
to be either of turnips, or carrots, or palates, cut
as for a ragoo, put in as much broth as you think
sufficient, with some of the clear gravy free
from fat that you poured off the beef, in a stew-
pan; boil them a little with morels, truffles, and
a glass of claret, and a little butter rolled in flour,
which must be tossed up together, and dish it
up very hot.