A Good English Stew

Ingredients

• 3 pounds tender rump of beef
• 1 quart cold broth or gravy
• salt
• a little cayenne
• 1 large lemon, grated rind
• 1 tablespoon rice-flour
• 1 wineglassful mushroom catsup
• 1 teaspoon lemon-juice
• 1 teaspoon soy
• 1.5 glasses port or white wine

Instructions

1. Trim the beef of skin and fat, and cut into two-inch squares.
2. Pour rather more than a quart of cold broth or gravy over the meat.
3. Bring to a boil, then add salt if needed and a little cayenne.
4. Keep at a gentle simmer for about two hours.
5. Add the grated rind of a large lemon (or two small ones).
6. Simmer for another half hour.
7. Smooth the rice-flour with a wineglassful of mushroom catsup, a dessertspoonful of lemon-juice, and a teaspoonful of soy until well blended.
8. Stir this mixture into the stew.
9. Simmer for fifteen minutes until ready to serve.
10. If desired, add a glass and a half of port or white wine before serving, and slip in fried forcemeat-balls.