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

as before, then peel forty young carrots, the same number of young turnips; tie up ten small bunches of green spring onions, butter a sauté-pan, place them in it with a tablespoonful of sugar (leave the stalks of the onions about an inch and a half in length), half cover them with some good stock, and let them simmer until quite tender; cook the turnips and carrots in the same manner, but separate, make a low border of mashed potatoes round the dish, leaving room for the beef in the centre; dress the carrots, onions, and turnips on the potatoes tastefully, and variegate them with peas, cauliflowers, asparagus, French beans, and stewed cucumbers (No. 1064); glaze and salamander the beef on a separate dish, place it in the middle of the vegetables, and have ready the following sauce: put a quart of brown sauce in a stewpan, with the stocks the vegetables were cooked in, reduce until it becomes thickish, pour over the vegetables, and serve. No. 435. _Stewed Rump of Beef sauce piquante._ Prepare and stew the rump of beef as before, and prepare the following sauce: put two tablespoonfuls of chopped onions in a stewpan, with six do. of common vinegar, and half an ounce of glaze; let it reduce to half, then add a quart of brown sauce (No. 1), and half a pint of consommée (No. 134); let it simmer half an hour, skim, and season with a little cayenne pepper, salt, sugar, a tablespoonful of chopped mushrooms, one do. of chopped gherkins, and one do. of sliced gherkins; glaze and salamander the beef, pour the sauce round, and serve. No. 436. _Stewed Rump of Beef sauce tomate._ Prepare and stew the beef as before, glaze and salamander, pour some tomata sauce (No. 37) round, and serve. If you should have part of a rump of beef left from a previous dinner you can cut it in slices a quarter of an inch thick, and warm them in a little consommée in a sauté-pan; serve with any of the foregoing sauces, but especially the two last;