Another Way to Stew a Rump of Beef

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


You must cut the Meat off the Bone, lay it in your Stew-pan, cover it with Water, put in a Spoonful of whole Pepper, two Onions, a Bundle of Sweet Herbs, some Salt, and a Pint of Red Wine; cover it close, set it over a Stove or slow Fire for four Hours, shaking it sometimes, and turning it four or five Times; make Gravy as for Soop, put in three Quarts, keep it stirring till Dinner is ready: Take ten or twelve Turnips, cut them into Slices the broad Way, then cut them into four, flour them, and fry them Brown in Beef Dripping. Be sure to let your Dripping boil before you put them in, then drain them well from the Fat, lay the Beef into your Soop-dish, toast a little Bread very nice and brown, cut in three Corner Dice, lay them into the Dish, and the Turnips likewise, strain in the Gravy, and send it to Table. If you have the Convenience of a Stove, put the Dish over it for five or six Minutes; it gives the Liquor a fine Flavour of the Turnips, makes the Bread eat better, and is a great Addition. Season it with Salt to your Palate.