carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole
allspice pounded, thickening of butter and flour, 2 tablespoonfuls of
ketchup; stock, or water.
_Mode_.--About an hour before dressing it, rub the meat over with
vinegar and salt; put it into a stewpan, with sufficient stock to cover
it (when this is not at hand, water may be substituted for it), and be
particular that the stewpan is not much larger than the meat. Skim well,
and when it has simmered very gently for 1 hour, put in the vegetables,
and continue simmering till the meat is perfectly tender. Draw out the
bones, dish the meat, and garnish either with tufts of cauliflower or
braised cabbage cut in quarters. Thicken as much gravy as required, with
a little butter and flour; add spices and ketchup in the above
proportion, give one boil, pour some of it over the meat, and the
remainder send in a tureen.
_Time_.--rather more than 3 hours. _Average cost_, 7d. per lb.
_Sufficient_ for 7 or 8 persons.
_Seasonable_ at any time.
_Note_.--The remainder of the liquor in which the beef was boiled may be
served as a soup, or it may be sent to table with the meat in a tureen.
STEWED RUMP OF BEEF.