TO STEW A RUMP OF BEEF.
This joint is more easily carved, and is of better appearance when the bones are removed before it is dressed. Roll and bind it firmly with a fillet of tape, cover it with strong cold beef broth or gravy, and stew it very gently indeed from six hours to between seven and eight; add to it, after the scum has been well cleared off, one large or two moderate-sized onions stuck with thirty cloves, a head of celery, two carrots, two turnips, and a large faggot of savoury herbs. When the beef is perfectly tender quite through, which may be known by probing it with a sharp thin skewer, remove the fillets of tape, dish it neatly, and serve it with a rich Espagnole, and a garnish of forced tomatas, or with a highly-flavoured brown English gravy, and stewed carrots in the dish: for these last the mild preparation of garlic or eschalots, of page [122], may be substituted with good effect. They should be well drained, laid round the meat, and a little brown gravy should be poured over the whole.
This is the most simple and economical manner of stewing the beef; but should a richer one be desired, half roast the joint, and stew it afterwards in strong gravy to which a pint of mushrooms, and a pint of sherry or Madeira, should be added an hour before it is ready for table. Keep it hot while a portion of the gravy is thickened with a well-made brown roux (see Chapter [IV].), and seasoned with salt, cayenne, and any other spice it may require. Garnish it with large balls of forcemeat highly seasoned with minced eschalots, rolled in egg and bread-crumbs, and fried a fine golden brown.
Plainly stewed from 6 to 7 or 8 hours. Or: half roasted then stewed from 4 to 5 hours.
Obs.—Grated horseradish, mixed with some well-thickened brown gravy, a teaspoonful of mustard, and a little lemon-juice or vinegar, is a good sauce for stewed beef.