No. 432. Stewed Rump of Beef à la Joan d’Arc.
Stew the beef as before, and proceed the same as for Fillet of beef à la Joan d’Arc (No. 418).
No. 433. Stewed Rump of Beef à la Beyrout.
Stew the beef as before, and proceed as for Filet de bœuf à la Beyrout (No. 419).
No. 434. Stewed Rump of Beef à la Macédoine de légumes.
Stew the rump as before, then peel forty young carrots, the same number of young turnips; tie up ten small bunches of green spring onions, butter a sauté-pan, place them in it with a tablespoonful of sugar (leave the stalks of the onions about an inch and a half in length), half cover them with some good stock, and let them simmer until quite tender; cook the turnips and carrots in the same manner, but separate, make a low border of mashed potatoes round the dish, leaving room for the beef in the centre; dress the carrots, onions, and turnips on the potatoes tastefully, and variegate them with peas, cauliflowers, asparagus, French beans, and stewed cucumbers (No. 1064); glaze and salamander the beef on a separate dish, place it in the middle of the vegetables, and have ready the following sauce: put a quart of brown sauce in a stewpan, with the stocks the vegetables were cooked in, reduce until it becomes thickish, pour over the vegetables, and serve.
No. 435. Stewed Rump of Beef sauce piquante.
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.
No. 436. Stewed Rump of Beef sauce tomate.
Prepare and stew the beef as before, glaze and salamander, pour some tomata sauce (No. 37) round, and serve. If you should have part of a rump of beef left from a previous dinner you can cut it in slices a quarter of an inch thick, and warm them in a little consommée in a sauté-pan; serve with any of the foregoing sauces, but especially the two last; the best way to warm them is to glaze them well and put them in a moderate oven about twenty minutes; do not let them boil, or they would eat very hard.