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Beef, Rotterdam

Have a nice, tender four pounds of beef from the rump with all fat on one side. Season with teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg, place in a saucepan with an ounce butter, add four medium sound carrots, four white onions, all cut lengthwise in quarters, two cloves, two nutmeg leaves (foelie), one branch celery, cut in small pieces, and three medium ripe tomatoes, cut in quarters. Pour in sufficient water to cover the beef entirely, place lid on, and as soon as it comes to a boil add two ounces semolina, and then slowly cook in oven two hours. Ten minutes before serving add a quarter pint Rhine wine. Remove from oven, place beef on a dish and garnish all around with contents of the pan and serve.