1 rump roast
1 pint red wine
1 head celery
Salt and pepper
Stuffing (“forcemeat”) to taste
Take out as much of the bone as can be done with a saw, that it may lie flat on the dish, stuff it with forcemeat made as before directed, lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut in small pieces and strewed over it, a head of cellery cut up, a few cloves of garlic, some pounded cloves, pepper and salt, stew it gently till sufficiently done, skim the fat off, thicken the gravy, and serve it up; garnish with little bits of puff paste nicely baked, and scraped horse-radish.
From The Virginia Housewife, or, Methodical Cook, by Mary Randolph, 1860 edition of 1831 book.
Comment: Mrs. Randolph does not tell us how big a rump she wants us to cook, but from the quantity of water we would guess it is a fairly large one. The days of mechanized meat cutting and the packaging of ever-smaller cuts in individualized plastic trays lay far in the future. And that’s not a typo in the recipe; that was how Ms. Randolph spelled “celery.” Standardized spelling lay in the future as well.