Rump of Beef a la Chatellier

Pieces of boiled beef are only to be served at family dinners. Select a rump of beef weighing twenty pounds, having it exceedingly fresh; bone, roll up, and tie. Lay it in a stock pot, and moisten plentifully with broth (No. 194a); boil, skim carefully, then continue to boil slowly and regularly for five hours. After it has cooked three hours, put into a net four pounds of carrots, and two pounds of turnips (both pared and cooked cork-shaped), also one onion with five cloves in it, eight leeks, a stalk of celery, and half a parsnip; set the net containing these vegetables into the stock pot, and let cook with the beef. Blanch separately a quartered cabbage, drain, put it into a separate saucepan and moisten with some very fat broth taken from the pot; let cook for an hour, and just when ready to serve, drain the meat, untie, brush over with meat glaze (No. 402) and glaze in the oven to a fine color; garnish the ends with the drained cabbage, arrange the carrots and turnips in clusters on both sides, and at one side set some mellow potatoes (No. 2799), and at the other side some stuffed peppers (No. 2768); have a horseradish sauce (No. 478) served separately; glaze the meat once more, and serve very hot.