nitrofd
Retired User
- Joined
- Jan 20, 2013
- Location
- north central florida
This recipe was published in "The Bluegrass Cookbook" published in 1904.
The recipe below is written by Mrs.Henry Clay
Have the butcher extract the bone from the rump roast and take a few stitches with his needle to keep it in good shape.Place the beef in an iron pot with a tight cover; 2 cloves stuck in each,and a pod of red pepper,salt,a little allspice,and 2 carrots.Pour enough boiling water over the beef to nearly cover it;let it come to a hard boil,then set it back tightly covered to where it will just simmer for 6 hours.Then place the beef on a hot platter,strain it's liquor,and skim every particle of grease from it.Have ready 1/2 teaspoon of sugar,browned in an iron pan,pour the liquor over it and thicken with a little flour and water.Pour the gravy,which should be quite brown and thick over the beef.Slice the carrots,which place on and around the beef.
The recipe below is written by Mrs.Henry Clay
Have the butcher extract the bone from the rump roast and take a few stitches with his needle to keep it in good shape.Place the beef in an iron pot with a tight cover; 2 cloves stuck in each,and a pod of red pepper,salt,a little allspice,and 2 carrots.Pour enough boiling water over the beef to nearly cover it;let it come to a hard boil,then set it back tightly covered to where it will just simmer for 6 hours.Then place the beef on a hot platter,strain it's liquor,and skim every particle of grease from it.Have ready 1/2 teaspoon of sugar,browned in an iron pan,pour the liquor over it and thicken with a little flour and water.Pour the gravy,which should be quite brown and thick over the beef.Slice the carrots,which place on and around the beef.