To Stew a Rump or Beef
| Yield: | 1 Servings |
| Categories: |
| 1 | lg | Rump of beef |
| TO SEASON THE MEAT | ||
| Salt | ||
| Allspice | ||
| Pepper | ||
| Cayenne | ||
| 1/2 | ts | Cloves |
| 1/2 | ts | Mace |
| VEGETABLES TO COOK WITH IT | ||
| 3 | lg | Onions; sliced |
| 2 | Turnips | |
| 1 | Shallot | |
| 4 | Cloves | |
| 1 | Blade of mace | |
| Some celery | ||
| Beef broth | ||
| 1/2 | pt | Port wine |
| 1 | Glass vinegar | |
| 1 | lg | Spoonful tomato catsup |
| 1/2 | pt | Beer; (optional) |
| HERBS | ||
| Parsley | ||
| Thyme | ||
| Basil | ||
| Marjoram | ||
| Chives | ||
| GARNISH | ||
| Carrots | ||
| Turnips | ||
| Mushrooms | ||
| Pickles | ||
| 1 | Spoonfuls of prepared mustard; (optional) (up to 2) |
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