Recipe - To Stew A Rump Or Beef

1 lg Rump of beef

TO SEASON THE MEAT
Salt
Allspice
Pepper
Cayenne
One half teaspoon Cloves
One half teaspoon Mace

VEGETABLES TO COOK WITH IT
3 lg Onions; cut or sliced up
2 Turnips
1 Shallot
4 Cloves
1 Blade of mace
Some celery
Beef broth
One half pt Port wine
1 Glass vinegar
1 lg Spoonful tomato catsup
One half pt Beer; (optional)

HERBS
Parsley
Thyme
Basil
Marjoram
Chives

GARNISH
Carrots
Turnips
Mushrooms
Pickles
1 Spoonfuls of prepared
mustard; (optional) (up to
2)

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 that 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.
Wash the meat well; season it highly; bind it up tight and lay it in a pot
that will just hold it; fry the vegetables until they are tender, and add
them to the meat; cover the meat with the beef broth; simmer it gently for
several hours, till quite tender; clear as much fat as possible from the
gravy; add the wine, vinegar, and catsup; simmer

half an hour longer. The beer may be added with the wine. Add the herbs
with the wine mixture; let there be a good handful all together. Garnish
with carrots, turnips, mushrooms, or pickles. A spoonful or two of prepared
mustard is a great improvement to the gravy.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 09, 1998