Name: To Stew a Rump or Beef
Ingredients: 1 lg Rump of beef; Salt; Allspice; Pepper; Cayenne; 1/2 ts Cloves; 1/2 ts Mace; 3 lg Onions; sliced; 2 Turnips; 1 Shallot; 4 Cloves; 1 Blade of mace; Some celery; Beef broth; 1/2 pt Port wine; 1 Glass vinegar; 1 lg Spoonful tomato catsup; 1/2 pt Beer; (optional); Parsley; Thyme; Basil; Marjoram; Chives; Carrots; Turnips; Mushrooms; Pickles; 1 Spoonfuls of prepared mustard; (optional) (up to 2)

Future worry is overwhelming. There’s a reason. We don't have grace today for tomorrow. One of Satan's simplest tricks and most effective devices is to draw our attention to things we can do nothing about. There’s nothing worse than a crisis that can’t be fixed. If our hours are spent with thoughts of tomorrow’s problems, which are not accessible today and which we know we cannot touch with today’s resources, we are doomed to worry. And worry wears us out… [Yet] our calling is today. It’s not that we don’t think of tomorrow, but it must consistently be filed under “future grace.” The tide of confidence in God's sufficiency must wash out worry. In fact, it’s a command. “Do not be anxious for tomorrow.” To go there is to disobey a directive from the One who holds every moment in His hand.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	lg	Rump of beef
		Salt
		Allspice
		Pepper
		Cayenne
1/2	ts	Cloves
1/2	ts	Mace
3	lg	Onions; sliced
2		Turnips
1		Shallot
4		Cloves
1		Blade of mace
		Some celery
		Beef broth
1/2	pt	Port wine
1		Glass vinegar
1	lg	Spoonful tomato catsup
1/2	pt	Beer; (optional)
		Parsley
		Thyme
		Basil
		Marjoram
		Chives
		Carrots
		Turnips
		Mushrooms
		Pickles
1		Spoonfuls of prepared mustard; (optional) (up to 2)

INSTRUCTIONS

TO SEASON THE MEAT
VEGETABLES TO COOK WITH IT
HERBS
GARNISH
While this and the other recipes donated by Laura Steels can be traced back
to 1859, this dish was by no eans typical of everyday cooking in San
Bernardino at that date. The complexity of the seasoning, the inclusion of
wine, and the use of a garnish all suggest the more complex cuisine of the
Eastern urban elite.
Wash the meat well; season it highly; bind it up tight and lay it in a pot
that will just hold it; fry the vegetables until they are tender, and add
them to the meat; cover the meat with the beef broth; simmer it gently for
several hours, till quite tender; clear as much fat as possible from the
gravy; add the wine, vinegar, and catsup; simmer
half an hour longer. The beer may be added with the wine. Add the herbs
with the wine mixture; let there be a good handful all together. Garnish
with carrots, turnips, mushrooms, or pickles. A spoonful or two of prepared
mustard is a great improvement to the gravy.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998

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