| 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
A Message from our Provider:
“Better to face the truth now, than after death”