Bouilli Beef
Get a piece of the rump, from twelve to thirteen pounds; let the butcher take out the bone and have an onion inserted; rub it all over with different spices; let it stand for a couple of days to become tender. Remove the onion when you put it over to boil; skim carefully all grease that will rise to the top. It must boil slowly for three or four hours. Add about six or eight cloves, two blades of mace, a few celery tops; in about two hours before dinner add two carrots, cut in thin, round slices, one onion, some allspice, whole peppers. Short time before serving, take out about a pint of the gravy-add to it the same quantity of claret wine; thicken with some browned flour, adding a few capers; pour over the beef and serve. -Mrs. C. Hamilton.