Stewed Rump of Beef

This piece of beef is considered the best for stewing, or braizing, and should be chosen of fine quality for the purpose, of a deep bright-red colour, rich grained, and well covered with a thick coating of delicate fat. Bone the beef, and after having trimmed it, secure its shape with string, and braize or stew it as directed for rolls of beef; when done and trimmed, garnish it with a Jardiniere, or with dressed macaroni, or raviolis, or dressed Brussels sprouts, or glazed onions and carrots; pour either piquante sauce, poivrade, or tomata, round its base; glaze the beef, and serve.