four cloves, a blade of mace, and some celery.
Cover the meat with good beef broth, or weak gravy. Simmer it 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 ketchup; half a pint of beer may be added. Simmer for
half an hour, and serve in a deep dish. The herbs to be used should be
burnet, tarragon, parsley, thyme, basil, savoury, marjoram, pennyroyal,
knotted marjoram, and some chives; a good handful all together. But
observe to proportion the quantities to the pungency of the several
sorts. Garnish with carrots, turnips, or truffles and morels, or pickles
of different colours, cut small, and laid in little heaps separate.
Chopped parsley, chives, and beet root may be added. If there is too
much gravy for the dish, take only a part to season for serving, the
less 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.--Another way. Half roast the rump, then
put it into a large pot with three pints of water, one of small beer,
one of port vine, some salt, three or four spoonfuls of vinegar, and two
of ketchup. Add a bunch of sweet herbs, consisting of burnet, tarragon,
parsley, thyme, basil, savoury, pennyroyal, marjoram, knotted marjoram,
and a leaf or two of sage; also some onions, cloves, and cayenne. Cover
it close, and simmer it for two or three hours, till quite tender. When
done lay it into a deep dish, set it over some hot water, and cover it
close. Skim the gravy, put in a few pickled mushrooms, truffles, morels,
and oysters if agreeable, but it is very good without. Thicken the gravy
with flour and butter, heat it with the above, and pour it over the
beef. Forcemeat balls of veal, anchovies, bacon, suet, herbs, spice,
bread, and eggs to bind, are a great improvement. A rump of beef is
excellent roasted; but in the country it is generally sold whole with
the edge-bone, or cut across instead of lengthways as in London, where
one piece is for boiling, and the rump for stewing or roasting. This
must be attended to, the whole being too large to dress
together.--Another way. Raise the lean next the chump-end; cut that bone
off, but leave the chine-bone, then with two skewers fasten the meat as
if the bone was not taken away: Put it into a pot with a little more
water than will cover it: Add