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Old 02-10-2007, 05:54 PM   #11
Join Date: Jan 2007
Posts: 64
  1. Get a 4- or 5-pound piece of rump or round of beef.
  2. If not a solid, well-shaped piece, skewer it closely, and fasten in between the skewered parts small pieces of clean fat or marrow.
  3. Put 2 or 3 tablespoons of beef drippings in the kettle, or fry out slices of the fat, and when very hot, put in the beef and brown it, turning it on all sides so that it will be well and evenly browned.
  4. Add a cup of boiling water, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 tablespoon of vinegar.
  5. Cover the kettle closely and let it simmer three hours, adding water as often as necessary to keep it from burning, and keep about the same quantity in the kettle all the time.
  6. When done, remove the mat to a hot platter, and make a brown gravy of the liquor by stirring in a tablespoon of flour moistened and made smooth with a teaspoon of Worcester or a tablespoon of tomato catsup.
  7. Let it boil up, and serve in a gravy-boat.
  8. Meat cooked in this way can be reheated by putting in the kettle with just water enough to keep it from burning, covering closely, and giving it plenty of time to heat through, taking care that it does not scorch; or it is nice sliced thin and served cold for lunch or supper, with Worcestershire or sauce piquante.

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