Name: Rump of Beef to Stew
Yield: Serves 6 to 8
Ingredients: 1 boneless rump roast (3 1/2 to 4 pounds); Water as needed; 2 teaspoons salt; 1 teaspoon ground black pepper; 1/4 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground mace; 1 teaspoon dried marjoram; 3/4 teaspoon dried savory; 2 teaspoons dried thyme; 2 tablespoons chopped fresh parsley; 1 large egg yolk, lightly beaten; 2 cups dry red wine, such as claret or merlot; 1/2 cup balsamic vinegar; 1 medium onion, peeled, halved lengthwise, and thinly sliced; 2 tablespoons unsalted butter; Peeled boiled new potatoes for serving; Orange slices for garnish

This recipe is adapted from one in The Lady's Companion (1753), a popular cookbook of the time. Mrs. Washington's sister Anna Maria (Nancy) Dandridge Bassett owned a copy that is now in the Mount Vernon library. This is an example of one of many "made dishes," including fricassees, hashes, and ragouts, enjoyed by the gentry from the Elizabethan period onward; these comprised "meat cooked and served in a flavoured sauce." Sauce was considered "an important part of all such dishes."

This stew is best when made a day or so before it is served, giving the flavors time to blend.

Recipe notes

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