Home › The Principles of Cookery › BEEF, BRAISED, RUMP (a la Jardiniere)

BEEF, BRAISED, RUMP (a la Jardiniere)

Remove the bone from a piece of rump weighing about sixteen pounds, and trim and tie it into a nice shape. Simmer it for three hours in the stock-pot, and after well draining put it into a braising-pan or stew-pan, with a gravy made in the following manner. Put three carrots, three onions, three shallots, three bay-leaves, and a sprig of thyme into a stewpan with a pint and a half of good rich gravy. Slice the vegetables and simmer until the flavour is extracted and the gravy reduced to about one pint, then strain and add the best part of a pint of Marsala. Pour this gravy over the meat in the braising-pan, simmer and baste constantly for two hours. Add half a pint of Spanish sauce (see SPANISH SAUCE); skim and strain into a tureen to be served with the beef. Garnish with brussels sprouts, carrots, and cauliflowers; the latter is best placed at the ends and sides of the dish, with carrots on each side of the cauliflowers and the brussels sprouts to fill up the spaces between. Time to simmer, three hours; to braise, two hours. Probable cost, 11d. to 1s. per pound. Sufficient for a remove.