This is a print preview of "To Stew A Rump Or Beef" recipe.

To Stew A Rump Or Beef Recipe
by Global Cookbook

To Stew A Rump Or Beef
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  Servings: 1

Ingredients

  • 1 lrg Rump of beef
  •     Salt
  •     Allspice
  •     Pepper
  •     Cayenne
  • 1/2 tsp Cloves
  • 1/2 tsp Mace
  • 3 lrg Onions, sliced
  • 2 x Turnips
  • 1 x Shallot
  • 4 x Cloves
  • 1 x Blade of mace
  •     Some celery
  •     Beef broth
  • 1/2 pt Port wine
  • 1 x Glass vinegar
  • 1 lrg Spoonful tomato catsup
  • 1/2 pt Beer, (optional)
  •     Parsley
  •     Thyme
  •     Basil
  •     Marjoram
  •     Chives
  •     Carrots
  •     Turnips
  •     Mushrooms
  •     Pickles
  • 1 x Spoonfuls of prepared mustard, (optional) (up to 2)

Directions

  1. While this and the other recipes donated by Laura Steels can be traced back to 1859, this dish was by no eans typical of everyday cooking in San Bernardino at which date. The complexity of the seasoning, the inclusion of wine, and the use of a garnish all suggest the more complex cuisine of the Eastern urban elite.
  2. Wash the meat well; season it highly; bind it up tight and lay it in a pot which will just hold it; fry the vegetables till they are tender, and add in them to the meat; cover the meat with the beef broth; simmer it gently for several hrs, until quite tender; clear as much fat as possible from the gravy; add in the wine, vinegar, and catsup; simmer
  3. half an hour longer. The beer may be added with the wine. Add in the herbs with the wine mix; let there be a good handful all together. Garnish with carrots, turnips, mushrooms, or possibly pickles. A spoonful or possibly two of prepared mustard is a great improvement to the gravy.