Rump Of Beef

In order to stew rump of beef property, you must first half roast it, and then put it into a large saucepan, with two quarts of water, one pint of small beer, one pint of red wine two or three blades of mace, an eschalot, two spoonfuls of walnut ketchup, one of lemon pickle, two of browning, and a little cayenne pepper and salt. Let these stew over a gentle fire for two hours, closely covered; then take out your beef, awl lay it on a deep dish, skim off the fat, and strain the gravy. Put into it an ounce of morels, half a pint of mushrooms, and thicken your gravy, and pour it over your beef. Lay forcemeat balls round it. Or wash the beef well, season high with pepper, cayenne, allspice, three cloves, and a blade of mace, all in fine powder. Bind up tight, and lay in a pot that will just hold it. Fry three large onions sliced, put them to it, with three carrots, two turnips, an eschalot, four cloves, a binde of mace, a bundle of sweet herbs, and some celery. Cover the meat with beef broth: simmer as gently as possible till tender. Clear off the fat, and add to the gravy half a pint of port wine, a glass of vinegar, two spoonfuls of ketchup; simmer for half an hour, and serve in a deep dish.

Brisket Of Beef A La Francois

Bone a brisket of beef, and season with sweet herbs, eschalots, beaten spices, pepper, and salt: bind it round with a packthread, and add beef gravy one quart, port wine one pint, walnut ketchup four spoonfuls; braise (stew gently) till tender; wipe the top dry, glaize, and serve it up with the gravy round. Either onion, savoy, haricot, or ashee sauces may be used. For making glaize, etc. - See Sauces.

Brisket Of Beef A L'Anglois

Stew in two gallons of water, for two or three hours over night, about ten pounds of brisket of beef. When suffieiently tender, take out the bones. Then boil in some of the liquor a few carrots, turnips, onions, celery, and white cabbage, till they become quite tender. Add these and some salt and a little pepper to the beef, and remainder of the broth, and stew all together till sufficiently done.

Beef Gobbets

Cut any piece of beef, except the leg, into pieces about the size of a pullet's egg, and put them into a stewpan. Cover with water, stew, skim clean, and when they have stewed an hour, take mace, cloves, and whole pepper, tied loosely in a muslin rag, and some celery cut small. Put them into the pan with some salt, turnips and carrots pared, and cut in slices, a little parsley, a bundle of sweet herbs, and a large crust of bread. You may put in an ounce of barley or rice, if you like it. Cover it close, and let it stew till tender. Take out the herbs, spices, and bread, and have ready a French roll cut in four. Dish up all together, and send it to table.

Beef Stewed Savourily

Cut out the inside of a sirloin of beef, and take from it all the fat; prepare a sufficient quantity of rich forcemeat (see Sauces) and put it within the beef, which must be tightly rolled and bound with a tape. Fry to a light brown, and after suffering the fat to drain from it, put it into a stewpan with a quart of good gravy, a little ketchup, anchovy liquor, and a few oysters, if in season.