TO STEW A RUMP OF BEEF
Take a fat rump of young Beef, as it comes from the Butcher, and take out
all the bones, excepting the tip of it towards the tail that is all fat,
which you cannot take out, without spoiling or defacing or breaking it. But
take out all the thick bones towards the Chine, and the thick Sinews, that
are on the outer sides of the flesh; (which will never become tender with
boiling) so that you have nothing but the pure flesh and fat, without any
bony or tough substance. Then beat well the lean part with a woodden roling
pin, and when you have beaten well one side, turn the other. Then rub it
well with Pepper grosly beaten, and salt; just as you would do, to season a
Venison pasty, making the seasoning higher or gentler according to your
taste. Then lay it in a fit vessel, with a flat bottom (pipkin or kettle as
you have conveniency) that will but just contain it, but so that it may lye
at ease. Or you may tye it up in a loose thin linnen cloth, or boulter, as
they do Capons _a la mode_, or Brawn, or the like. Then put water upon it,
but just to cover it, and boil it close covered a matter of two hours
pretty smartly, so that it be well half boiled.
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