To stew a Rump of BEEF

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Stewing liquid
Seasoning
For thickening and finishing
Accompaniments
Instructions (13)
  1. Half roast your beef.
  2. Put the beef in a large saucepan or cauldron.
  3. Add two quarts of water, one of red wine, two or three blades of mace, a shallot, one spoonful of lemon pickle, two of walnut catchup, the same of browning, Chyan pepper and salt to your taste.
  4. Let it stew over a gentle fire, close covered for two hours.
  5. Take up your beef, and lay it on a deep dish.
  6. Skim off the fat.
  7. Strain the gravy.
  8. Put in one ounce of morels, and half a pint of mushrooms.
  9. Thicken your gravy.
  10. Pour the gravy over your beef.
  11. Lay round it forcemeat balls.
  12. Garnish with horse-radish.
  13. Serve it up.
Original Text
To stew a Rump of BEEF. HALF roast your beef, then put it in a large saucepan or cauldron, with two quarts of water, and one of red wine, two or three blades of mace, a shalo,t, one spoonful of lemon pickle, two of walnut catchup, the same of browning, Chyan pepper and salt to your taste, let it stew over a gentle fire, close covered for two hours, then take up your beef, and lay it on a deep dish, skim off the fat, and strain the gravy, and put in one ounce of morels, and half a pint of mushrooms, thicken your gravy, and pour it over your beef, lay round it forcemeat balls: garnish with horse- radish, and serve it up.
Notes
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