Take two pounds of tender rump steak an inch
and a haK thick. Fry it in hot fat until it is
brightly and equally browned, take it up, and
in the same fat fry two thinly-sliced onions.
Put the steak into an earthen dish, lay the
onion upon it, pour over it as much broth as
wiU barely cover it, and add two pickled
gherkins finely minced, two sticks of celery,
four cloves, a little salt and cayenne, and a
glassful of port or claret. Cover the pan
closely, and put it in a moderately-heated oven
till the steak is half cooked, then add a turnip
and a carrot cut in halves✪ Rump Steak, Neapolitan. When these are
sufiiciontly cooked, hft out the steak, laj^ it
on a hot dish, strain the gravy over it, cut the
carrot and turnip into dice, and sprinkle them,
upon it. Serve immediately. Time to bake
the steak, two hours and a half. Probable
cost, 3s. 8d., exclusive of the wine. vSufficient
for five or six persons.
Rump Steak, Piquant Sauce for.—
Put a wine-glassful of ale into a small saucepan,
wdth a wine-glassful of claret, a wine-glassful of
ketchup or Harvey's Sauce, a tea-spoonful of
garlic vinegar, and an ounce of fresh butter✪ Rump Steak, Piquant Sauce.
Stir the mixture over the fire till it is tho-
roughly heated, and serve poured hot upon the
steak. Time, five or six minutes.
Rump Steak Pudding.— Cut about
two pounds of tender rump steak into pieces
an inch and a half square, and season these
with a dessert- spoonful of salt and a tea-
spoonful of pepper. Line a shallow, thick-
rinuned pudding-basin, well buttered, with
good suet crust half an inch thick, and
leave about an inch of pastry over the edge.
Lay in the steak, and add a quarter of a
pint of stock, gravy, or water. Cover the meat
with a circular piece of pastry, moisten the
edge of the pastry that was left over, press
it closely, and tie the basin rather loosely in a
cloth which has been wrung out of boiUng
water and floirred. Plunge the pudding into
boihng water, and keejD it boiling quickly until
done enough. Either serve it in the basin,
round which a napkin has been tied, or turn it
carefully upon a hot dish, after allowing it to
stand five minutes. If liked, a circular piece of
pastry may be cut out of the top of the pudding
and a slice of butter put into it to enrich the
gravy. This pudding will be very much im-
proved if half a pound of ox kidney cut up
small, a dozen and a half of oysters, and six or
eight larks✪ Rump Steak Pudding, are put into it with the beef.
Time to boU, four to five hours. Probable cost,
when made with steak only, 3s. lOd. Sufficient
for five or six persons.
Rump Steak, Savoury.— Cut the rump
steak three-quarters of an inch thick, trim it
neatly, and brush it over with oil. Broil as
already directed in the recipe Beef Steak, Rump.
Have ready two finely-minced shallots and the
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strained juice of a lemon. Lay ths steak on
the dish, pour the juice over, and sprinkle
the minced shallot upon it. Servo very hot,
with fried potatoes round the dish. ✪ Rump Steak, Savoury
Page 1616 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take two pounds of tender rump steak an inch and a half thick. Fry it in hot fat until it is brightly and equally browned, take it up, and in the same fat fry two thinly-sliced onions. Put the steak into an earthen dish, lay the onion upon it, pour over it as much broth as will barely cover it, and add two pickled gherkins finely minced, two sticks of celery, four cloves, a little salt and cayenne, and a glassful of port or claret. Cover the pan closely, and put it in a moderately-heated oven till the steak is half cooked, then add a turnip and a carrot cut in halves. When these are sufficiently cooked, lift out the steak, lay it on a hot dish, strain the gravy over it, cut the carrot and turnip into dice, and sprinkle them, upon it. Serve immediately. Time to bake the steak, two hours and a half. Probable cost, 3s. 8d., exclusive of the wine. Sufficient for five or six persons.
Rump Steak, Piquant Sauce for.—
Put a wine-glassful of ale into a small saucepan, wdth a wine-glassful of claret, a wine-glassful of ketchup or Harvey's Sauce, a tea-spoonful of garlic vinegar, and an ounce of fresh butter. Stir the mixture over the fire till it is thoroughly heated, and serve poured hot upon the steak. Time, five or six minutes.
Rump Steak Pudding.— Cut about two pounds of tender rump steak into pieces an inch and a half square, and season these with a dessert- spoonful of salt and a teaspoonful of pepper. Line a shallow, thick-rimmed pudding-basin, well buttered, with good suet crust half an inch thick, and leave about an inch of pastry over the edge. Lay in the steak, and add a quarter of a pint of stock, gravy, or water. Cover the meat with a circular piece of pastry, moisten the edge of the pastry that was left over, press it closely, and tie the basin rather loosely in a cloth which has been wrung out of boiling water and floured. Plunge the pudding into boiling water, and keep it boiling quickly until done enough. Either serve it in the basin, round which a napkin has been tied, or turn it carefully upon a hot dish, after allowing it to stand five minutes. If liked, a circular piece of pastry may be cut out of the top of the pudding and a slice of butter put into it to enrich the gravy. This pudding will be very much improved if half a pound of ox kidney cut up small, a dozen and a half of oysters, and six or eight larks, are put into it with the beef. Time to boU, four to five hours. Probable cost, when made with steak only, 3s. lOd. Sufficient for five or six persons.
Rump Steak, Savoury.— Cut the rump steak three-quarters of an inch thick, trim it neatly, and brush it over with oil. Broil as already directed in the recipe Beef Steak, Rump. Have ready two finely-minced shallots and the
RTTM
(779)
RUS
strained juice of a lemon. Lay the steak on the dish, pour the juice over, and sprinkle the minced shallot upon it. Servo very hot, with fried potatoes round the dish.
Records on this page
Rump Steak, NeapolitanRump Steak, Piquant SauceRump Steak PuddingRump Steak, Savoury