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Classic
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page 33
let each bit be near an inch thick: dip them into vinegar, and then into a
seasoning ready prepared of salt, black pepper, allspice, and a clove, all in
fine powder, with parsley, chives, thyme, savoury, and knotted marjoram, shred
as small as possible, and well mixed. With a sharp knife make holes deep enough
to let in the larding; then rub the beef over with the seasoning, and bind it up
tight with tape. Set it in a well-tinned pot over a fire or rather stove: three
or four onions must be fried brown and put to the beef, with two or three
carrots, one turnip, a head or two of celery, and a small quantity of water; let
it simmer gently ten or twelve hours, or till extremely tender, turning the meat
twice.
Put the gravy into a pan, remove the fat, keep the beef covered, then put them
together, and add a glass of port wine. Take off the tape, and serve with the
vegetables; or you may strain them off, and send them up cut into dice for
garnish. Onions roasted, and then stewed with the gravy, are a great
improvement. A tea-cupful of vinegar should be stewed with the beef.
A Fricandeau of Beef.
Take a nice bit of lean beaf; lard it with bacon seasoned with pepper, salt,
cloves, mace, and allspice. Put it into a stew-pan with a pint of broth, a glass
of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of
garlick, a shalot or two, four cloves, pepper, and salt. When the meat is become
tender, cover it close: skim the sauce well, and strain it: set it on the fire,
and let it boil till it is reduced to a glaze. Glaze the larded side with this,
and serve the meat on sorrel-sauce.
To stew a Rump of Beef.
Wash it well; and season it high with pepper, Cayenne, salt, allspice, three
cloves, and a blade of mace, all in fine-powder. Bind it up tight, and lay it
into a pot that will just hold it. Fry three large onions sliced, and put them
to it, with three carrots, two turnips, a shalot, four cloves, a blade of mace,
and some celery. Cover the meat with good beef-broth, or weak gravy. Simmer it
as gently as
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