Modern cookery for private families

or of stewing beef divided into several parts; then pour to it cold water instead of broth. In either case, so soon as it has boiled a few minutes and been well cleaned from scum, throw in a large faggot of savoury herbs, three or four carrots, as many leeks, or a large onion stuck with a dozen cloves; and an hour later two blades of mace, and half a teaspoonful of peppercorns. Stew the beef _very_ gently indeed from four to five hours, and longer, should the joint be large: serve it with a good _Espagnole sauce piquante_, or brown caper sauce. Add what salt may be needed before the vegetables are thrown in; and, after the meat is lifted out, boil down to soup or gravy the liquor in which it has been stewed. To many tastes it would be an improvement to flour and brown the outside of the beef in butter before the broth or water is poured to it: it may also be stewed (but somewhat longer) half-covered with rich gravy, and turned when partially done. Minced eschalots may be strewed over the inside before it is rolled, when their strong savour is relished, or veal forcemeat may supply their place. TO STEW A RUMP OF BEEF. This joint is more easily carved, and is of better appearance when the bones are removed before it is dressed. Roll and bind it firmly with a fillet of tape, cover it with strong cold beef broth or gravy, and stew it very gently indeed from six hours to between seven and eight; add to it, after the scum has been well cleared off, one large or two moderate-sized onions stuck with thirty cloves, a head of celery, two carrots, two turnips, and a large faggot of savoury herbs. When the beef is perfectly tender quite through, which may be known by probing it with a sharp thin skewer, remove the fillets of tape, dish it neatly, and serve it with a rich _Espagnole_, and a garnish of forced tomatas, or with a highly-flavoured brown English gravy, and