A rolled rump of beef.
CUT the meat all off the bone while, slit the inside down from top to bottom, but not through the skin, spread it open, take the flesh of two fowls and beef-suet, and equal quantity, and as much cold boiled ham, if you have it, a little pepper, an anchovy, a nutmeg grated, a little thyme, a good deal of parsley, a few mushrooms, and chop them all together, beat them in a mortar, with a half-pint bason full of crumbs of bread; mix all these together, with four yolks of eggs, lay it into the meat, cover it up, and roll it round, stick one skewer in, and tie it with a packthread cross and cross to hold it together; take a pot or large saucepan that will just hold it, lay a layer of bacon and a layer of beef cut in thin slices, a piece of carrot, some whole pepper, mace, sweet-herbs, and a large onion, lay the rolled beef on it, just put water enough to the top of the beef; cover it close, and let it stew very softly on a slow fire for eight or ten hours, but not too fast. When you find the beef tender, which you will know by running a skewer into the meat, then take it up, cover it up hot, boil the gravy till it is god, then strain it off, and add some mushrooms chopped, some truffles and morels cut small, two spoonfuls of red or white wine, the yolks of two eggs and a piece of butter rolled in flour; boil it together, set the meat before the fire, baste it with butter, and throw crumbs of bread all over it: when the sauce is enough, lay the meat into the dish, and pour the sauce over it. Take care the eggs do not curd.
To boil a rump of beef the French fashion.
TAKE a rump of beef, boil it half an hour, take it up, lay it into a large deep pewter dish or stew-pan, cut three or four gashes in it all along the side, rub the gashes with pepper and salt, and pour into the dish a point of red wine, as much hot water, two or three large onions cut small, the hearts of eight or ten lettuces cut small, and a good piece of butter rolled in a little flour; lay the fleshy part of the meat downwards, cover it close, let it stew an hour and a half over a charcoal fire, or a very slow coal fire. Observe that the butcher chops the bone so close, that the meat may lie as flat as you can in the dish. When it is enough, take the beef, lay it in the dish, and pour the sauce over it.
Note, When you do it in a pewter dish, it is best done over a chaffing-dish of hot coals, with a bit or two of charcoal to keep it alive.
