The FoodNetwork, founded in 1993, may owe its inspiration to the late, great Julia Child and her popular cooking shows. FoodTV offers how-tos, reality TV, ideas for food gifts and more. A recipe featured on Food Network was "Rump Steaks Braised with Mushrooms and Onions and Porter Sauce" by Robert Irvine. Trace this recipe through time to 1859, 1764 and the Middle Ages.
The Middle Ages: "To stew a rump of beef"
(Verbatim from the original recipe:) "Take a rump of beef, break all the bones, season it with pepper and salt to your liking. Take three or four nutmegs, and a quantity of mace, beat them grossly. Then, take a bunch of very good sweet herbs and good onion cut in quarters. or garlic as you like it. Put in half a pint of white-wine vinegar and one pint of good claret, one handful of sugar and a piece or two of beef suet or butter Shred some cabbage and scrape in a pound of good old cheese. Put all these into an earthen pot and let it stand in an oven with brown-bread four or five hours, but let the pot be covered close with paste."
1764: To stew a rump of beef from "English Housewifery" by Elizabth Moxon
-Rump of young beef
-2 to 3 quarts of water
-Quart of claret
-2 to 3 anchovies
-2 to 3 mace blades
-1 bunch sweet herbs Remove the small end of the rump. Lard the lower part with bacon fat. Stuff the other end with the shredded parsley. Place the rump in a pot with water, claret, anchovies, onion, mace, pepper, and herbs and cover. Stew the roast over a slow fire for five to six hours, turning it more than once while it cooks. When the rump has cooked to your liking, remove the rump from the pot and set it aside. Make gravy from the drippings and liquid remaining in the pot by adding a lump of flour and butter, then pour it over the beef.
1859: Stewed rump of beef from "Beeton's Book of Household Management" by Mrs Isabella Beeton
-1/2 rump of beef
-Stock (enough to cover the beef)
-4 tablespoons vinegar
-2 tablespoons ketchup
-1 bunch savoury herbs
-Porter Remove the bone, sprinkle the beef with cayenne, then bind it tightly with string. Place it in a stew-pot and cover it with stock. Add the vinegar, onions, ketchup, herbs, cloves, salt and pepper. Simmer for four to five hours. When it is tender, remove the rump from the pot and cut the string. Strain the gravy in the pot, then thicken it with butter and flour. Pour in some port, bring the sauce to a boil, then pour it over the beef and serve.