Rump of Beef a la Boucicault

The rump or hip of beef is placed on the exterior side of the spine, at the lower extremity; it commences where the loin ends and finishes at the beginning of the tail. The rump of beef is the most delicate part of the hind quarter; it is excellent for boiling or braising purposes, also for corning.

Bone a sixteen pound piece of the rump of beef, trim off the fat, season with salt and mignonette, roll it lengthwise and tie, then set it in a brazier, and moisten to twice its height with some broth (No. 194a); heat the liquid, skim it carefully; at the first boil, remove the brazier, so that the broth only simmers gently, adding six medium carrots, three turnips, two onions, six leeks, and two stalks of celery. Let continue to cook for five hours; after three hours add two pieces of salt bacon, of one pound each, parboiled for twenty minutes; let the whole simmer for two hours or more until the meat is perfectly cooked, then strain the liquor, skim off the fat, add a little espagnole sauce (No. 414), and reduce to the consistency of thick gravy. Glaze the piece of meat; dress on a large dish, and garnish the side with knob celery braised and glazed, sauted Brussels sprouts, the bacon cut in slices dressed on each side of the sprouts, and celery; at the end slices of beef tongue (unsmoked) coated on both sides with thick soubise sauce (No. 543), breaded and fried; pour over part of the gravy, send the rest of the gravy in one or two separate sauce-boats.