Rump a la Careme

Bone and pare a piece of rump of beef weighing twenty pounds; remove the fat, and trim it so that it is much longer than its width; cover it with suet, roll lengthwise and tie it with fourteen rounds of the string, making a knot at each round. Put the rump of beef into a saucepan with half a pound of melted fat pork; brown slowly, turning it over frequently. Remove the meat after it is a nice color, drain off the grease, and cover the bottom of the sauce-pan with a thin layer of chopped onions and carrots, set the meat on top, moisten with a pint of broth (No. 194a) and half a bottle of sauterne wine, reduce the moisture to a glaze, and moisten again to the height of the meat with some good broth. Boil up the liquid, skim, and add a bunch of parsley garnished with thyme, bay leaf and a clove of garlic; season with salt, pepper and cloves. Cook slowly for five hours, carefully moistening it at times with hot broth so as to keep the liquor half of the heighth of the meat; drain off the gravy, skim off the fat, and add a pint of Madeira sauce (No. 492) reduced and strained. Untie, pare, glaze and dish up the piece of meat, pour around it one-third of the sauce, garnish around with stuffed mushroom heads (No. 650), sauted lamb's sweetbreads, and rice croquettes with parmesan. Serve the remainder of the sauce in a sauce boat.