The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

length, and dress them on the dish round the beef; a small onion dressed as before may be placed on the top of each piece with a nice Brussels sprout between; and surround the whole with small fried sausages; for sauce, skim off the fat from the broth the cabbage was stewed in; put half a pint of it in a stewpan, with a quart of brown sauce (No. 1), place it on the fire, and reduce it to one-half; add a quarter of a teaspoonful of sugar, and pour the sauce over the cabbage, glaze and salamander the beef, and serve; this remove is very good, and a similar dish is reputed to have been a great favourite of the celebrated man from whom I have named it. No. 431. _Stewed Rump of Beef à la Portugaise._ Stew the beef as before, peel eight Portugal onions, boil them in a gallon of water till nearly tender, take them out and drain them; butter a convenient sized stewpan, put in the onions with two ounces of sugar, just cover them with good veal stock, and stew them until the stock is reduced to a thinnish glaze, and adheres to them; place the beef on the dish, and dress the onions round it at equal distances apart, and between each onion place a small but nice white cauliflower; for the sauce, add a quart of brown sauce, with the glaze from the onions; reduce it to half over the fire, pass it through a tammie into a clean stewpan, let it boil, throw in forty French olives ready stoned, pour the sauce over the vegetable, glaze the beef, salamander, and serve. No. 432. _Stewed Rump of Beef à la Joan d’Arc._ Stew the beef as before, and proceed the same as for Fillet of beef à la Joan d’Arc (No. 418). No. 433. _Stewed Rump of Beef à la Beyrout._ Stew the beef as before, and proceed as for Filet de bœuf à la Beyrout (No. 419). No. 434. _Stewed Rump of Beef à la Macédoine de légumes._ Stew the rump