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

not objected to, it may be glazed. This, however, is not necessary where a good gravy is poured round and over the meat. _Time._—½ rump stewed gently from 4 to 5 hours. _Average cost_, 10_d._ 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 boiling them with water, and adding carrots, onions, turnips, and a bunch of sweet herbs. To make this dish richer and more savoury, half-roast the rump, and afterwards stew it in strong stock and a little Madeira. This is an expensive method, and is not, after all, much better than a plainer-dressed joint. BEEF, Stewed Shin of. _Ingredients._—A shin of beef, 1 head of celery, 1 onion, a faggot of savoury herbs, ½ teaspoonful of allspice, ½ teaspoonful of whole black pepper, 4 carrots, 12 button onions, 2 turnips, thickening of butter and flour, 3 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of port wine; pepper and salt to taste. _Mode._—Have the bone sawn into 4 or 5 pieces, cover with hot water, bring it to a boil, and remove any scum that may rise to the surface. Put in the celery, onion, herbs, spice, and seasoning, and simmer very gently until the meat is tender. Peel the vegetables, cut them into any shape fancy may dictate, and boil them with the onions until tender; lift out the beef, put it on a dish, which keep hot, and thicken with butter and flour as much of the liquor as will be wanted for gravy; keep stirring till it boils, then strain and skim. Put the gravy back in the stewpan, add the seasoning, port wine, and ketchup, give one boil, and pour it over the beef; garnish with the boiled carrots, turnips and onions. _Time._—The meat to be stewed about 4 hours. _Average cost_, 5_d._ per lb. with bone. _Sufficient_ for 7 or 8 persons. _Seasonable_ at any time. BEEF-TEA. _Ingredients._—1 lb. of lean gravy-beef, 1½ pint of water, 1 saltspoonful of salt. _Mode._—Have the