Stew the rump as before, then peel forty young carrots, the same number
of young turnips; tie up ten small bunches of green spring onions,
butter a sauté-pan, place them in it with a tablespoonful of sugar
(leave the stalks of the onions about an inch and a half in length),
half cover them with some good stock, and let them simmer until quite
tender; cook the turnips and carrots in the same manner, but separate,
make a low border of mashed potatoes round the dish, leaving room for
the beef in the centre; dress the carrots, onions, and turnips on the
potatoes tastefully, and variegate them with peas, cauliflowers,
asparagus, French beans, and stewed cucumbers (No. 1064); glaze and
salamander the beef on a separate dish, place it in the middle of the
vegetables, and have ready the following sauce: put a quart of brown
sauce in a stewpan, with the stocks the vegetables were cooked in,
reduce until it becomes thickish, pour over the vegetables, and serve.