_Ingredients._—A thick beef or rump-steak of about 2 lbs., an onion,
some bread-crumbs, pepper and salt, ¼ lb. of butter. _Mode._—Mince
the onion fine, mix it with the bread, pepper, and salt; make deep
incisions in the beef, but do not cut it through; fill the spaces
with the bread, &c. Roll up the steak and put it in a stewpan with
the butter; let it stew very gently for more than two hours; serve it
with its own gravy, thickened with a little flour, and flavoured, as
may be required, either with tomato sauce, ketchup, or Harvey’s sauce.
_Time._—About 2 hours, or rather more. _Average cost_, 2_s._ 6_d._
_Sufficient_ for 4 persons. _Seasonable_ at any time.
BEEF, Stewed Rump of.
_Ingredients._—½ rump of beef, sufficient stock to cover it, 4
tablespoonfuls of vinegar, 2 tablespoonfuls of ketchup, 1 bunch
of savoury herbs, 2 onions, 12 cloves, pepper and salt to taste,
thickening of butter and flour, 1 glass of port wine. _Mode._—Cut
out the bone, sprinkle the meat with a little cayenne (this must be
sparingly used), and bind and tie it firmly up with tape; put it into a
stewpan with sufficient stock to cover it, add vinegar, ketchup, herbs,
onions, cloves, and seasonings in the above proportions, and simmer
very gently for 4 or 5 hours, or until the meat is perfectly tender,
which may be ascertained by piercing it with a thin skewer. When done,
remove the tape, lay it into a deep dish, which keep hot; strain and
skim the gravy, thicken it with butter and flour, add a glass of
port wine and any flavouring to make the gravy rich and palatable;
let it boil up, pour over the meat, and serve. This dish may be very
much enriched by garnishing with forcemeat balls, or filling up the
space whence the bone is taken with a good forcemeat; sliced carrots,
turnips, and onions boiled with the meat are also a great improvement,
and, where expense is not objected to, it may be glazed. This, however,
is not necessary where a good gravy is poured round and over the meat.
_Time._—½ rump stewed gently from 4 to 5 hours. _Average cost_, 10_d._
per lb. _Sufficient_ for 8 or 10 persons. _Seasonable_ at any time.
_Note._—A stock or gravy in which to boil the meat may be made of the
bone and trimmings, by boiling them with water, and adding carrots,
onions, turnips, and a bunch of sweet herbs. To make this dish richer
and more savoury, half-roast the rump, and afterwards stew it in strong
stock and a little Madeira. This is an expensive method, and is not,
after all, much better than a plainer-dressed joint.
BEEF, Stewed Shin of.
_Ingredients._—A shin of beef, 1 head of celery, 1 onion, a faggot of
savoury herbs, ½ teaspoonful of allspice, ½ teaspoonful of whole black
pepper, 4 carrots, 12 button onions, 2 turnips, thickening of butter
and flour, 3 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of
port wine; pepper and salt to taste. _Mode._—Have the bone sawn into 4
or 5 pieces, cover with hot water, bring it to a boil, and remove any
scum that may rise to the surface. Put in the celery, onion, herbs,
spice, and seasoning, and simmer very gently until the meat is tender.
Peel the vegetables, cut them into any shape fancy may dictate, and
boil them with the onions until tender; lift out the beef, put it on a
dish, which keep hot, and thicken with butter and flour as much of the
liquor as will be wanted for gravy; keep stirring till it boils, then
strain and skim. Put the gravy back in the stewpan, add the seasoning,
port wine, and ketchup, give one boil, and pour it over the beef;
garnish with the boiled carrots, turnips and onions. _Time._—The meat
to be stewed about 4 hours. _Average cost_, 5_d._ per lb. with bone.
_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.