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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 well as improving the flavour. Carrots, parsnips, greens, turniptops, and peas-pudding are eaten in different families with it; also a plain suet-pudding. The liquor from salt-beef is generally too full of salt to make soup without any addition of other stock or water; but mixed with from two-thirds to three-quarters of either it serves very well, and contains a large quantity of nutritive matter, highly valued by the poor who are at all imbued with economical principles; and therefore, when not wanted at home, it should be saved for any poor and deserving neighbours. Many people stuff boiled parsley into holes cut in boiled beef. The time must be reckoned from the moment that the water boils, after being dashed with cold; and here, as in the case of roasting, it may vary from a quarter of an hour per pound, to twenty minutes, according to taste.