Rump of Beef, Jardiniere

Braise a rump aitchbone of beef, after it is done drain it to pare, decreasing the thickness of the layer of fat covering the meat and cut it away underneath so that the slices will not be too wide; now divide it into uniform slices not too thin; reshape the piece to its original form and lay it on a baking dish with a part of its stock strained, skimmed and mingled with a few spoonfuls of Madeira, then reduced to a half-glaze; stand it in a mild oven and glaze while basting frequently. Apart from this prepare a garnishing of braised lettuce, small braised carrots, small flowerets of cauliflower all of one size and cut up string beans, besides some thick slices of cucumbers lightly scooped out on one side: then blanched, stuffed and glazed. At the last moment remove the rump, stand it on a long dish arranging it in a half circle, then dress the garnishings symmetrically in the hollow of the half circle. Place the stuffed cucumbers the whole length on the outside of the meat, forming them into a chain; glaze the slices of beef with a brush, slip a few spoonfuls of the reduced stock in the bottom of the dish and serve the surplus well reduced separately.