The piece should not weigh more than five or six pounds. Salt it very thoroughly just before you put it in the pot. Take a coarse cloth, flour it well, put the meat in and fold it up close. Put it into a pot of boiling water, and boil it as long as you would any salt beef of the same size, and it will be as salt as if done four or five days.
Beef Alamode.
Choose a piece of thick flank of a fine heifer or ox. Cut into long slices some fat bacon, but quite free from yellow. Let each bit be near an inch thick, and dip them in vinegar, and then in a seasoning ready prepared of salt, black and Jamaica peppers and a clove in finest powder, with parsley, chives, thyme, savory and knotted marjorum, shred as small as possible, and well mixed. With a sharp knife make holes deep enough to let in the larding; then rub the beef over with the seasoning, and bind it up tight with tape. Set it in a well tinned pot over a fire or rather stove. Three or four onions must be fried brown and put to the beef, with two or three carrots, one turnip, and a head or two of celery, and a small quantity of water. Let it simmer gently ten or twelve hours, or till extremely tender, turning the meat twice.
Put the gravy in a pan, remove the fat, keep the beef covered, then put them together, and add a glass of port wine. Remove the tape, and serve with the vegetables: or you may strain them off, and send up fresh, cut in dice for garnish. Onions roasted, and then stewed with the gravy, are a great improvement. A teacup full of vinegar should be stewed with the beef.
Stewed rump of Beef.
Wash it well: season it high with pepper, Cayenne, salt, Jamaica pepper, three cloves, a blade of mace, all in finest powder. Bind it up tight, and lay it in a pot that will just hold it. Fry three large onions, sliced, and put to it, with three carrots, two turnips, a shalot, four cloves, a blade of mace, and some celery. Cover the meat with good beef broth, or weak gravy. Simmer as gently as possible for several hours, till quite tender. Clear off the fat, and add to the gravy half a pint of port wine, a glass of vinegar, and a large spoonful of catsup; simmer half an hour, and serve in a deep dish.
Garnish with carrots, turnips, or truffles, and morels, or pickles of different colours cut small, and laid in little heaps separate, chopped parsley, chives, beetroot, &c. If when done the gravy be too much to fill the dish, take only a part to season for serving: the less wafer the better; and to increase the richness, add a few beef bones and shanks of mutton in stewing.
A spoonful or two of made mustard is a great improvement to the gravy.
Rump roasted is excellent; but in the country is generally sold whole with the edgebone, or cut across instead of lengthways, as in London, when there is one piece for boiling, and the rump for stewing or roasting.