(1337). Rump Of Beef A La Boucicault (Pointe De Culotte A La Boucicault)

The rump or hip of beef is placed on the exterior side of the spine, at the lower extremity; it commences where the loin ends and finishes at the beginning of the tail. The rump of beef is the most delicate part of the hind quarter; it is excellent for boiling or braising purposes, also for corning.

Bone a sixteen pound piece of the rump of beef, trim off the fat, season with salt and mignonette, roll it lengthwise and tie, then set it in a brazier, and moisten to twice its height with some broth (No. 194a); heat the liquid, skim it carefully; at the first boil, remove the brazier, so that the broth only simmers gently, adding six medium carrots, three turnips, two onions, six leeks, and two stalks of celery. Let continue to cook for five hours; after three hours add two pieces of salt bacon, of one pound each, parboiled for twenty minutes; let the whole simmer for two hours or more until the meat is perfectly cooked, then strain the liquor, skim off the fat, add a little espagnole sauce (No. 414), and reduce to the consistency of thick gravy. Glaze the piece of meat; dress on a large dish, and garnish the side with knob celery braised and glazed, sauted Brussels sprouts, the bacon cut in slices dressed on each side of the sprouts, and celery: at the end slices of beef tongue (un-smoked) coated on both sides with thick soubise sauce (No. 543), breaded and fried; pour over part of the gravy, send the rest of the gravy in one or two separate sauce-boats.

(1338). Rump A La Careme (Pointe De Culotte A La Careme)

Bone and pare a piece of rump of beef weighing twenty pounds; remove the fat, and trim it so that it is much longer than its width; cover it with suet, roll lengthwise and tie it with fourteen rounds of the string, making a knot at each round. Put the rump of beef into a saucepan with half a pound of melted fat pork; brown slowly, turning it over frequently. Remove the meat after it is a nice color, drain off the grease, and cover the bottom of the sauce-pan with a thin layer of chopped onions and carrots, set the meat on top. moisten with a pint of broth (No. 194a ) and half a bottle of sauterne wine, reduce the moisture to a glaze, and moisten again to the height of the meat with some good broth. Boil up the liquid, skim, and add a bunch of parsley garnished with thyme, bay leaf and a clove of garlic; season with salt, pepper and cloves. Cook slowly for five hours, carefully moistening it at times with hot broth so as to keep the liquor half of the heighth of the meat; drain off the gravy, skim off the fat, and add a pint of Madeira sauce (No. 492) reduced and strained. Untie, pare, glaze and dish up the piece of meat, pour around it one-third of the sauce, garnish around with stuffed mushroom heads (No. 650), sauted lamb's sweetbreads, and rice croquettes with parmesan.

Serve the remainder of the sauce in a sauce boat.