STEWED.
Stewed beef is called also daube or braised beef, but it is the same.
It may be larded as beef à la mode, or not; it may be put whole in the pan or in large dice, according to taste.
The following is for five or six pounds of rump or even a piece of ribs:
Put in a saucepan two ounces of salt pork cut in dice, four sprigs of parsley, two of thyme, two bay-leaves, a clove of garlic, a sprig of sweet basil, two cloves, three carrots cut in pieces, salt, and pepper; put the piece of beef on the whole, wet with a glass of broth, and one of white wine (a liquor-glass of French brandy may also be added); season with six or eight small onions; place in a moderately heated oven, put paste around the cover to keep it air-tight; simmer about six hours; dish the meat with the onions and carrots around it, strain the gravy on the whole, and serve.
Almost any piece of beef may be cooked in the same way, and will be found good, wholesome, and economical.