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Classic
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page 34
possible for several hours, till quite tender. Clear off the fat: and add to the
gravy half a pint of port wine, a glass of vinegar, and a large spoonful of
ketchup; simmer half an hour, and serve in a deep dish. Half a pint of
table-beer may be added. The herbs to be used should be burnet, tarragon,
parsley, thyme, basil, savoury, marjoram, pennyroyal, knotted marjoram, and some
chives if you can get them, but observe to proportion the quantities to the
pungency of the several sorts; let there be a good handful altogether.
Garnish with carrots, turnips, or truffles and morels, or pickles of different
colours, cut small, and laid in little heaps separate; chopped parsley, chives,
beet-root. If, when clone, the gravy is too much to fill the dish, take only
a part to season for serving, but the less water the better; and to increase the
richness, add a few beef-bones and shanks of mutton in stewing.
A spoonful or two of made mustard is a great improvement to the gravy.
Rump roasted is excellent; but in the country it is generally sold whole with
the edgebone, or cut across instead of lengthways as in London, where one piece
is for boiling, and the rump for stewing or roasting. This must be attended to,
the whole being too large to dress together.
Stewed Rump another way.
Half-roast it; then put it into a large pot with three pints of water, one of
small-beer, one of port wine, some salt, three or four spoonfuls of vinegar, two
of ketchup, a bunch of sweet herbs of various kinds (such as burnet, tarragon,
parsley, thyme, basil, savoury, pennyroyal, marjoram, knotted marjoram, and a
leaf or two of sago), some onions, cloves, and Cayenne; cover it close, and
simmer till quite tender: two or three hours will do it When done lay it into a
deep dish, set it over hot water, and cover it close. Skim the gravy; put in a
few pickled-mushrooms, truffles, morels, and oysters if agreeable, but it is
very good without; thicken the gravy with flour and tatter, and heat it with the
above, and pour over the beef. Forcemeat-balls of veal, anchovies, bacon, suet,
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