Rump of Beef, Bourgeoise Style

Have six pounds of rump of beef, or use instead a piece of sirloin; remove all the fat and sinews, lard it, following the grain of the meat, with fat pork, and season with salt, pepper, nutmeg and chopped parsley. Place the meat in an earthen bowl, with sliced carrots and onions, pour over half a pint of brandy, and let macerate eight hours in a cool place, turning it over frequently. Drain and wipe off any moisture adhering thereon, then tie, and set it in a saucepan with some melted pork. Roast it until the meat is well seized and browned, then moisten with half a bottle of white wine; reduce to half and add sufficient broth (No. 194a) to cover the meat, set round it two boned and blanched calf's feet, a bunch of parsley garnished with thyme and bay leaf, mace, whole peppers, three carrots and two medium onions, with four cloves in them and the brandy. Boil up, then skim, continue to boil slowly or else put in the oven to simmer for two hours and a half. Drain the meat, untie and trim it, straining the gravy through a tammy, replace the meat in the saucepan with an abundant quantity of carrots cut into three-quarter of an inch balls, then blanched, and some glazed onions; pour over the stock, also some broth, so that they be entirely covered at the bottom. Boil and finish cooking slowly in the oven, drain, glaze the meat, and set it on a dish; garnish around with the small glazed onions and the carrots; strain the juice, free it from fat, and reduce until it becomes thoroughly succulent, then pour a part of it over the meat, and serve the rest separately in a sauce-boat.