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To Stew a Rump of Beef

Stuff the beef with shallots, thyme, parsley, chopped fine, slips of bacon, pepper, salt and allspice. Then lay it in a pot with water sufficient to keep it from burning before it is done.

Thicken the gravy with burnt flour and butter, and when it is served up, pour a little wine over it and strew the top with allspice.--Mrs. M.P.