The rump is the most applicable for this savory dish. Take six or
eight pounds of it, and cut it into bits of a quarter of a pound each;
chop a couple of onions very fine; grate one or two carrots; put these
into a large stewpan with a quarter of a pound of fresh butter, or
fresh and well clarified beef drippings; while this is warming, cover
the pieces of beef with flour; put them into the pan and stir them for
ten minutes, adding a little more flour by slow degrees, and taking
great care that the meat does not burn. Pour in, a little at a time, a
gallon of boiling water; then add a couple of drachms of ground
allspice, one of black pepper, a couple of bay leaves, a pinch each of
ground cloves and mace. Let all this stew on a slow fire, and very
gently, for three hours and a quarter; ascertain with a fork if the
meat be tender; if so, you may serve it in a tureen or deep dish. A
well-dressed salad is the proper accompaniment of boeuf à la mode.