Cut a beefsteak quite thick, then split it open
lengthwise, and cut in strips of four or five inches
wide ; rub over the inside with an onion, and in each
strip roll up a thin slice of bread, buttered on both
sides ; stick two cloves in the bread, and sprinkle
some salt, pepper, celery seed (or thin slices of celery-
stick), and put into the gravy. Tie each roll with a
thread ; dredge it with flour, and fry in hot butter✪ Beefsteak Rolls.
Then put these, when a delicate brown, into a stew-
pan, with only enough broth to stew them. Make a
nice thickened gravy from the liquor in which the
steaks were stewed, and serve with the rolls, very hot.
The rolls should stew very slowly two hours. Veal
or mutton is also very good prepared in this way.
BEEF. 151
Stewed Rump Steak.
A rump steak should be cut from a rump which
has been hung, but must not be cut till wanted. It
should be two inches thick, 4 lbs. for eight people ;
and nmch of the fat is not to be kept on it. Let
the steak brown, not burn, on both sides in boiling
dripping or butter, either in the frying-pan or in a
shallow stewing-pan. Mix some flour and broth, and fry
some sliced onion, carrot, and turnip ; and let the steak
stew for three to four hours, the broth not quite
covering the steak. The stewing-pan must have a
hollow cover, and hot water or charcoal must be put
in this if cooked on a hot plate, but the stewing or
braising -pan can be put in the oven. About half an
hour before the steak is done, pour out some of the
sauce and stir in two teaspoonsful of mustard flour
and a tablespoonful of brandy✪ Stewed Rump Steak ; and stir the whole in
with the sauce round the steak.
If there is too much sauce the steak will be boiled,
if there is too little it will be dried up. As in all
stewing, the state of the meat must be watched from
time to time, and basting be had recourse to.
Beef-Pie, with Potato Crust.
Mince some underdone roast beef or cold corned
beef, if it is not too salt ; season with pepper and
salt, and spread a layer in the bottom of a pudding-
dish. Over this put a layer of mashed potato, and
stick bits of butter thickly over it ; then another of
meat, and so on, until you are ready for the crust.
152 BEEF.
To a large cupful of mashed potato add two
tablespoonsful of melted butter, a well-beaten ^%g,
two cups of milk, and beat all together until very
light. Then work in enough flour to enable you to
roll out in a sheet — not too stiff— and when you have
added to the meat and potato in the dish a gravy
made of butter and milk, ✪ Beef-Pie with Potato Crust with what cold gravy or
dripping remains from the * roast,' cover the pie with
a thick, tender crust, cutting a slit in the middle.
You can use the potato crust, which is very
wholesome and good, for any kind of meat-pie. It
looks well brushed over with beaten white of ^^g
before it goes to table.
Oxtail.
Page 64 · 3 recipe records on this page
Presented as published in 1882. 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
Cut a beefsteak quite thick, then split it open lengthwise, and cut in strips of four or five inches wide ; rub over the inside with an onion, and in each strip roll up a thin slice of bread, buttered on both sides ; stick two cloves in the bread, and sprinkle some salt, pepper, celery seed (or thin slices of celerystick), and put into the gravy. Tie each roll with a thread ; dredge it with flour, and fry in hot butter. Then put these, when a delicate brown, into a stewpan, with only enough broth to stew them. Make a nice thickened gravy from the liquor in which the steaks were stewed, and serve with the rolls, very hot. The rolls should stew very slowly two hours. Veal or mutton is also very good prepared in this way.
Stewed Rump Steak.
A rump steak should be cut from a rump which has been hung, but must not be cut till wanted. It should be two inches thick, 4 lbs. for eight people ; and nmch of the fat is not to be kept on it. Let the steak brown, not burn, on both sides in boiling dripping or butter, either in the frying-pan or in a shallow stewing-pan. Mix some flour and broth, and fry some sliced onion, carrot, and turnip ; and let the steak stew for three to four hours, the broth not quite covering the steak. The stewing-pan must have a hollow cover, and hot water or charcoal must be put in this if cooked on a hot plate, but the stewing or braising -pan can be put in the oven. About half an hour before the steak is done, pour out some of the sauce and stir in two teaspoonsful of mustard flour and a tablespoonful of brandy ; and stir the whole in with the sauce round the steak.
If there is too much sauce the steak will be boiled, if there is too little it will be dried up. As in all stewing, the state of the meat must be watched from time to time, and basting be had recourse to.
Beef-Pie, with Potato Crust.
Mince some underdone roast beef or cold corned beef, if it is not too salt ; season with pepper and salt, and spread a layer in the bottom of a puddingdish. Over this put a layer of mashed potato, and stick bits of butter thickly over it ; then another of meat, and so on, until you are ready for the crust.
To a large cupful of mashed potato add two tablespoonsful of melted butter, a well-beaten egg, two cups of milk, and beat all together until very light. Then work in enough flour to enable you to roll out in a sheet — not too stiff— and when you have added to the meat and potato in the dish a gravy made of butter and milk, with what cold gravy or dripping remains from the * roast,' cover the pie with a thick, tender crust, cutting a slit in the middle.
You can use the potato crust, which is very wholesome and good, for any kind of meat-pie. It looks well brushed over with beaten white of egg before it goes to table.
Oxtail.
Records on this page
Beefsteak RollsStewed Rump SteakBeef-Pie with Potato Crust