Stewed Rump of Beef

Ingredients

• Rump of beef
• Black pepper
• Cayenne pepper
• Salt
• Orange peel
• Bay leafs
• Cloves
• Madeira Wine
• Walnut catsup

Directions

1. Make a rub of the following:
• black and cayenne pepper, salt, orange peel, 2 bay leaves, and 18 cloves
2. Rub mixture onto meat
3. Put into stew over a flame until water in stew is exhausted and beef is brown
4. Add enough boiling water sufficient for the gravy
5. Remove fat
6. Pour two glasses of madeira wine and 1 glass of walnut catsup onto meat
7. Turn the beef in gravy
8. Remove any fat left

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020