To Stew a Rump of Beef from Modern Cookery for Private Families by Eliza Acton
This joint is more easily carved, and is of better appearance when the bones are removed before it is dressed. Boll and bind it firmly with a fillet of tape, cover it with strong cold beef broth or...
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Cooking tools:
- Chef's knife
- Tape
- Stockpot
- Stove
Ingredients
- horse-radish
- bread-crumbs
- egg
- forcemeat
- vinegar
- lemon-juice
- mustard
- cloves
- celery
- carrots
- turnips
- savoury herbs
- beef
- garlic
- eschalots
- brown gravy
- strong gravy
- mushrooms
- sherry
- madeira
- brown roux
- salt
- cayenne
- beef broth
- onions
- gravy
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