Rump of Beef, with onions

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
stewing the beef
adding later
serving
Instructions (8)
  1. Tie the rump of beef compactly in a good shape after extracting the bones.
  2. Stew it in a pan that will allow for fire at the top.
  3. Put in a pint of white wine, some good broth, a slice of veal, two of bacon, or ham, pepper and salt.
  4. When the beef is nearly half done, add a good quantity of onions.
  5. When the beef is thoroughly done, take it out and wipe off the grease.
  6. Place it in the dish in which it is to be served at table.
  7. Put the onions round it.
  8. Pour over it a good sauce, any that suits your taste.
Original Text
Rump of Beef, with onions. Having extracted the bones, tie it compactly in a good shape, and stew it in a pan that will allow for fire at the top. Put in a pint of white wine, some good broth, a slice of veal, two of bacon, or ham, which is better, a large bunch of kitchen herbs, pepper and salt. When the beef is nearly half done, add a good quantity of onions. The beef being thoroughly done, take it out and wipe off the grease; place it in the dish in which it is to be served at table, put the onions round it, and pour over it a good sauce, any that suits your taste.
Notes
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