(when this is not at hand, water may be substituted for it), and be
particular that the stewpan is not much larger than the meat. Skim well,
and when it has simmered very gently for 1 hour, put in the vegetables,
and continue simmering till the meat is perfectly tender. Draw out the
bones, dish the meat, and garnish either with tufts of cauliflower or
braised cabbage cut in quarters. Thicken as much gravy as required, with
a little butter and flour; add spices and ketchup in the above
proportion, give one boil, pour some of it over the meat, and the
remainder send in a tureen.

_Time_.--rather more than 3 hours. _Average cost_, 7d. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ at any time.

_Note_.--The remainder of the liquor in which the beef was boiled may be
served as a soup, or it may be sent to table with the meat in a tureen.

STEWED RUMP OF BEEF.

670. INGREDIENTS.--1/2 rump of beef, sufficient stock to cover it (No.
105), 4 tablespoonfuls of vinegar, 2 tablespoonfuls of ketchup, 1 large
bunch of savoury herbs, 2 onions, 12 cloves, pepper and salt to taste,
thickening of butter and flour, 1 glass of port wine.

_Mode_.--Cut out the bone, sprinkle the meat with a little cayenne (this
must be sparingly used), and bind and tie it firmly up with tape; put it
into a stewpan with sufficient stock to cover it, and add vinegar,
ketchup, herbs, onions, cloves, and seasoning in the above proportion,
and simmer very gently for 4 or 5 hours, or until the meat is perfectly
tender, which may be ascertained by piercing it with a thin skewer. When
done, remove the tape, lay it into a deep dish, which keep hot; strain
and skim the gravy, thicken it with butter and flour, add a glass of
port wine and any flavouring to make the gravy rich and palatable; let
it boil up, pour over the meat, and serve. This dish may be very much
enriched by garnishing with forcemeat balls, or filling up the space
whence the bone is taken with a good forcemeat; sliced carrots, turnips,
and onions boiled with the meat, are also a great improvement, and,
where expense is not objected to, it may be glazed. This, however, is
not necessary where a good gravy is poured round and over the meat.

_Time_.--1/2 rump stewed gently from 4 to 5 hours.

_Average cost_, 10d. per lb. _Sufficient_ for 8 or 10 persons.

_Seasonable_ at any time.

_Note_.--A stock or gravy in which to boil the meat, may be made of the
bone and trimmings, by boil