Stewed Rump of Beef

Rump of Young Beef
2.25-3.4lt (4-6 pints) Water
1.1lt (2 pints) Claret
Fat Bacon
1 Onion
2-3 Anchovies
Bunch of Sweet Herbs
Parsley
2-3 Blades Mace
Butter
Flour
Whole Pepper

Fillet the rump, trimming away excess fat.
Lard the lower part of the beef with bacon, (either sewn in or tied with string).
Stuff the other end with chopped parsley.
Place the beef into a saucepan with the water, wine, onion, anchovies, herbs, mace and pepper.
Cook gently, covered for 5-6 hours turning occasionally.
Remove the beef.
Add a paste made from butter and flour to thicken the sauce, season to taste.
Garnish with horseradish and red beetroot

To stew a Rump of Beef

Take a fat rump of young beef and cut off the fag end, lard the low part with fat bacon, and stuff the other part with shred parsley; put it into your pan with two or three quarts of water, a quart of Claret, two or three anchovies, an onion, two or three blades of mace, a little whole pepper, and a bunch of sweet herbs; stew it over a slow fire five or six hours, turning it several times in the stewing, and keep it close cover'd; when your beef is enough take from it the gravy, thicken part of it with a lump of butter and flour, and put it upon the dish with the beef.
Garnish the dish with horse-radish and red-beet root. There must be no salt upon the beef, only salt the gravy to your taste.
You may stew part of a brisket, or an ox cheek the same way.
English Housewifry - 1764

Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
Many of such recipes do not contain exact weights and measures, or cooking temperatures, so it is advised that only experienced cooks should attempt using them.

HistoricMeat

Stewed Rump of Beef

To stew a Rump of Beef

Historic
Meat