ROAST RUMP OF BEEF, BORDELAISE SAUCE

Take three pounds of the rump of beef, put it into a pretty deep pan upon one onion, one sliced carrot, some
thyme, and a bay−leaf, three table− spoonfuls of dripping, salt, and pepper. Put it on the top of the fire, and
when it comes fully to the boil, put it to the side, and allow it to simmer nicely for an hour and a half. Dress it
on a dish and serve the sauce separately.