To Stew A Rump Of Beef

This recipe hails from the mid-18th century, compiled by Mary Puleston before her death in 1764. Recipes of this era often showcased elaborate preparations for celebratory or high-status dishes. Rump of beef was prized for its flavor and tenderness, and layering with bacon and forcemeat was a sign of luxury. Claret wine, favored by the English gentry, brought a rich complexity to stewed dishes. The method reflects both French culinary influence (barding and forcemeat) and the burgeoning English love of savory, sauced meats. The instruction for garnishing with forcemeat balls and egg yolks at the end was typical of the time, offering both visual flourish and textural contrast, common in grand presentations for the dining table.

In the 18th century, this dish would have been made in a large, heavy iron pot or earthenware stewpan, often set over a hearth or in a brick oven. Twine or linen tape ('collore') was used to tie rolled meats. A sharp knife and boning tools would be needed to remove the bone from the rump. Mixing bowls and wooden spoons for preparing forcemeat, and a ladle or spoon for skimming fat from the gravy, were standard. Hard-boiled eggs were made by simmering in a small saucepan over the coals.