1. Cut 3 pounds of the top of the rump into slices about 1/8 inch thick.
2. Sprinkle the slices with salt and pepper.
3. In a large skillet sauté the slices in hot beef fat or butter until they are golden brown on both sides.
4. Arrange the slices side by side is a casserole.
5. Add 1 cup brown sauce and 1 cup brown stock.
6. Use 1 cup tomato juice or sauce and 1 teaspoon beef extract, if no brown stock is on hand.
7. Bring the sauce to a boil.
8. Correct the seasoning to taste.
9. Add 1/4 teaspoon Worcestershire sauce.
10. Pour the sauce over the meat.
11. Parboil 2 cups of diced carrots for about 5 minutes.
12. Drain the carrots.
13. Add to the casserole.
14. Brown 1 cup of small white onions in butter.
15. Add the browned onions, parsley, bay leaf, a little thyme and celery to the casserole.
16. Cover the casserole.
17. Cook in a moderate oven (400ºF) for 1 1/2 to 2 hours, or until the meat is tender.
18. Remove the casserole from the oven.
19. Let it stand for 10 minutes.
20. Remove the fat that rises from the surface.
21. Remove the faggot.
22. Arrange the slices of meat in a ring on a warm serving platter.
23. Put the vegetables in the center.
24. Pour the sauce over all.
25. Sprinkle with 1 cup cooked green peas.

List of ingredients required:

• 3 pounds of beef, (the top of the rump).
• Salt.
• Pepper.
• Beef fat or butter.
• 1 cup brown sauce.
• 1 cup brown stock.
• 1/4 teaspoon Worcestershire sauce.
• 2 cups of carrots (diced).
• Faggot of 4 sprigs of celery.
• 1 small bay leaf.
• Thyme.
• 1 branch of celery.
• 1 cup green peas (cooked)