No. 433 Stewed Rump of Beef à la Beyrout.
Stew the beef as before, and proceed as for Filet de bœuf à la Beyrout (No. 419).
No. 434 Stewed Rump of Beef à la Macédoine de légumes.
Stew the rump as before, then peel forty young carrots, the same number of young turnips; tie up ten small bunches of green spring onions, butter a sauté-pan, place them in it with a tablespoonful of sugar (leave the stalks of the onions about an inch and a half in length), half cover them with some good stock, and let them simmer until quite tender; cook the turnips and carrots in the same manner, but separate, make a low border of mashed potatoes round the dish, leaving room for the beef in the centre; dress the carrots, onions, and turnips on the potatoes tastefully, and variegate them with peas, cauliflowers, asparagus, French beans, and stewed cucumbers (No. 1064); glaze and salamander the beef on a separate dish, place it in the middle of the vegetables, and have ready the following sauce: put a quart of brown sauce in a stewpan, with the stocks the vegetables were cooked in, reduce until it becomes thickish, pour over the vegetables, and serve.