Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

or twice. _Time._—4 hours. _Average cost_, 7_d._ per lb. _Seasonable_ at any time. BEEF, Stewed. (A Polish Dish.) _Ingredients._—A thick beef or rump-steak of about 2 lbs., an onion, some bread-crumbs, pepper and salt, ¼ lb. of butter. _Mode._—Mince the onion fine, mix it with the bread, pepper, and salt; make deep incisions in the beef, but do not cut it through; fill the spaces with the bread, &c. Roll up the steak and put it in a stewpan with the butter; let it stew very gently for more than two hours; serve it with its own gravy, thickened with a little flour, and flavoured, as may be required, either with tomato sauce, ketchup, or Harvey’s sauce. _Time._—About 2 hours, or rather more. _Average cost_, 2_s._ 6_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time. BEEF, Stewed Rump of. _Ingredients._—½ rump of beef, sufficient stock to cover it, 4 tablespoonfuls of vinegar, 2 tablespoonfuls of ketchup, 1 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, add vinegar, ketchup, herbs, onions, cloves, and seasonings in the above proportions, 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