To stew a rump or beef

Yield: 1 Servings

Measure Ingredient
1 large Rump of beef
\N \N Salt
\N \N Allspice
\N \N Pepper
\N \N Cayenne
½ teaspoon Cloves
½ teaspoon Mace
3 larges Onions; sliced
2 \N Turnips
1 \N Shallot
4 \N Cloves
1 \N Blade of mace
\N \N Some celery
\N \N Beef broth
½ pint Port wine
1 \N Glass vinegar
1 large Spoonful tomato catsup
½ pint Beer; (optional)
\N \N Parsley
\N \N Thyme
\N \N Basil
\N \N Marjoram
\N \N Chives
\N \N Carrots
\N \N Turnips
\N \N Mushrooms
\N \N Pickles
1 \N Spoonfuls of prepared mustard; (optional) (up to 2)





While this and the other recipes donated by Laura Steels can be traced back to 1859, this dish was by no eans typical of everyday cooking in San Bernardino at that date. The complexity of the seasoning, the inclusion of wine, and the use of a garnish all suggest the more complex cuisine of the Eastern urban elite.

Wash the meat well; season it highly; bind it up tight and lay it in a pot that will just hold it; fry the vegetables until they are tender, and add them to the meat; cover the meat with the beef broth; simmer it gently for several hours, till quite tender; clear as much fat as possible from the gravy; add the wine, vinegar, and catsup; simmer half an hour longer. The beer may be added with the wine. Add the herbs with the wine mixture; let there be a good handful all together. Garnish with carrots, turnips, mushrooms, or pickles. A spoonful or two of prepared mustard is a great improvement to the gravy.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998

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