Prepare and stew the rump of beef as before, and prepare the following
sauce: put two tablespoonfuls of chopped onions in a stewpan, with six
do. of common vinegar, and half an ounce of glaze; let it reduce to
half, then add a quart of brown sauce (No. 1), and half a pint of
consommée (No. 134); let it simmer half an hour, skim, and season with
a little cayenne pepper, salt, sugar, a tablespoonful of chopped
mushrooms, one do. of chopped gherkins, and one do. of sliced gherkins;
glaze and salamander the beef, pour the sauce round, and serve.