| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Rump of beef | |
| Salt | ||
| Allspice | ||
| Pepper | ||
| Cayenne | ||
| 1/2 | t | Cloves |
| 1/2 | t | Mace |
| 3 | 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 | 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 |
INSTRUCTIONS
2 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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Nutrition (calculated from recipe ingredients)
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Calories: 1408
Calories From Fat: 109
Total Fat: 12.9g
Cholesterol: 0mg
Sodium: 35886mg
Potassium: 8666mg
Carbohydrates: 281g
Fiber: 76.8g
Sugar: 92.6g
Protein: 69g