A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

To Stew a Rump of Beef

2 pages in this part of The British Cookery Book.

To Stew a Rump of Beef (Tion of vegetables to the pot)

tion of vegetables to the pot in the same water appears to prevent much of the juice being extracted, and is, therefore, economical, as…

To Stew a Rump of Beef (Wash it well and season high)

362. Wash it well, and season high with salt, allspice, pepper, cayenne, three cloves, and a blade of mace, all in fine powder. Bind it up…

Rights & ReuseThe complete text of The British Cookery Book (1864) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.