This joint is more easily carved, and is of better appearance when the bones are removed before it is dressed. Boll and bind it firmly with a fillet of tape, cover it with strong cold beef broth or gravy, and stew it very gently indeed from six hours to between seven and eight; add to it, after the scum has been well cleared off, one large or two moderate-sized onions stuck with thirty cloves, a head of celery, two carrots, two turnips, and a large faggot of savoury herbs. When the beef is perfectly tender quite through, which may be known by probing it with a sharp thin skewer, remove the fillets of tape, dish it neatly, and serve it with a rich Espagnóle, and a garnish of forced tomatas, or with a highly-flavoured brown English gravy, and stewed carrots in the dish: for these last the mild preparation of garlic or eschalots, may be substituted with good effect. They should be well drained, laid round the meat, and
This is the most simple and economical manner of stewing the beef; but should a richer one be desired, half roast the joint, and stew it afterwards in strong gravy to which
Plainly stewed from 6 to 7 or 8 hours. Or: half roasted then stewed from 4 to 5 hours.
Obs.—Grated horse-radish, mixed with some well-thickened brown gravy,