batter with two eggs, three-quarters of a pint
of milk, and half a pound of flour, mix smoothly,
and pour a little of it into a pie-dish ; season one
pound of steak and half a pound of kidney✪ Beef Steak Pudding Baked ac-
cording to taste (they should be cut into smaU
pieces) , and lay them on the top of the batter ;
fill up the dish with the remainder and bake in
a quick oven for about an hour and three-quar-
ters. Probable cost, 2s. 6d. Sufficient for four
or five persons.
Beef Steak, Roasted, and Stuffed.—
Fry in a little butter the following ingredients,
and make a forcemeat of them and two Frencl>
rolls, which have been previously soaked i;^
milk; see that the frying-pan is quite clean,
and put into it one ounce of butter, a slice
of lean ham, well scraped, a bay-leaf, a little
minced parsley, two shalots, a clove, two blades
of mace, and a few mushrooms. Put the rolls
into a stewpan after having squeezed out all
the milk, and add to them three or four table-
spoonfuls of rich stock; then put half a pint
of stock to the ingredients in the frpng-pan.
boil for twenty minutes, and strain the liquid
into the stewpan over the roUs, place it over
the fire and stir in a little butter; when dry
keep still stirring : then add the yolks of two
eggs to bind it. Have ready two pounds of
(64)
rump steak, cut thick, season it with, pepper and
salt, and roll it up tight with the above force-
meat carefully enclosed, that it may not
drop out. Eoast it for one hour and a half
before a good, clear fire, basting constantly with
butter, and serve with brown gravy. Probable
cost, 2s. lOd. Sufficient for four persons.
Beef Steak, Rump.— A good rump steak
should be about three-quarters of an inch
thick, and cut from meat that has hung for a
few days to make it tender. Beat it with a
small rolling-pin, but do not mash the meat;
season well with pepper, and put it on a heated
gridii-on, the bars of which have been rubbed
with good fat or suet to keep the steak from
adhering to them. Be sure the fire is clear
before commencing to broil ; turn the steak
often. In from eight to ten minutes one of
ordinary thickness will be done enough. Have
ready a very hot dish on which a shalot, or
onion, if preferred, has been rubbed soundly
to extract the juice. Slightly warm a table-
spoonful of mushroom ketchup or other beef
sauce, and dish up the meat quickly with some
butter on the top, and seasoned ■v\ith pepper
and salt. Use quite fresh butter, or it will
spoil the flavour of the steak ; and garnish the
dish with horse-radish grated. Oyster, onion,
or any other sauce liked may be served with it.
Probable cost. Is. 4d. per pound.
Beef Steak and Fried Potatoes.—
Get steak from the fillet of the siiioin, if pos-
sible, and broil it over a clear fire; the steak
should be about a third of an inch thick, and
turned frequently for five minutes, when it will
be sufficiently cooked ; put a quarter of a pound
of butter into a frying-pan, with se^-en or eight
potatoes sliced long and thin, and fry till they
become a good brown colour. The butter in
which the potatoes were fried should be used to
warm up the seasoning, and a tea-spoonful of
minced herbs. When ready, put the herbs
imder the steak and garnish with the pota-
toes. Allow half a pound of steak for each
person.
Beef, Stewed, and Celery Sauce.— ✪ Beef, Stewed, and Celery Sauce
Page 234 · 3 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
batter with two eggs, three-quarters of a pint of milk, and half a pound of flour, mix smoothly, and pour a little of it into a pie-dish ; season one pound of steak and half a pound of kidney according to taste (they should be cut into small pieces) , and lay them on the top of the batter ; fill up the dish with the remainder and bake in a quick oven for about an hour and three-quarters. Probable cost, 2s. 6d. Sufficient for four or five persons. Beef Steak, Roasted, and Stuffed.—
Fry in a little butter the following ingredients, and make a forcemeat of them and two French rolls, which have been previously soaked in milk; see that the frying-pan is quite clean, and put into it one ounce of butter, a slice of lean ham, well scraped, a bay-leaf, a little minced parsley, two shalots, a clove, two blades of mace, and a few mushrooms. Put the rolls into a stewpan after having squeezed out all the milk, and add to them three or four tablespoonfuls of rich stock; then put half a pint of stock to the ingredients in the frying-pan. boil for twenty minutes, and strain the liquid into the stewpan over the roUs, place it over the fire and stir in a little butter; when dry keep still stirring : then add the yolks of two eggs to bind it. Have ready two pounds of
(64)
rump steak, cut thick, season it with, pepper and salt, and roll it up tight with the above forcemeat carefully enclosed, that it may not drop out. Eoast it for one hour and a half before a good, clear fire, basting constantly with butter, and serve with brown gravy. Probable cost, 2s. lOd. Sufficient for four persons.
Beef Steak, Rump.— A good rump steak should be about three-quarters of an inch thick, and cut from meat that has hung for a few days to make it tender. Beat it with a small rolling-pin, but do not mash the meat; season well with pepper, and put it on a heated gridiron, the bars of which have been rubbed with good fat or suet to keep the steak from adhering to them. Be sure the fire is clear before commencing to broil ; turn the steak often. In from eight to ten minutes one of ordinary thickness will be done enough. Have ready a very hot dish on which a shalot, or onion, if preferred, has been rubbed soundly to extract the juice. Slightly warm a tablespoonful of mushroom ketchup or other beef sauce, and dish up the meat quickly with some butter on the top, and seasoned with pepper and salt. Use quite fresh butter, or it will spoil the flavour of the steak ; and garnish the dish with horse-radish grated. Oyster, onion, or any other sauce liked may be served with it. Probable cost. Is. 4d. per pound.
Beef Steak and Fried Potatoes.—
Get steak from the fillet of the sirloin, if possible, and broil it over a clear fire; the steak should be about a third of an inch thick, and turned frequently for five minutes, when it will be sufficiently cooked ; put a quarter of a pound of butter into a frying-pan, with seven or eight potatoes sliced long and thin, and fry till they become a good brown colour. The butter in which the potatoes were fried should be used to warm up the seasoning, and a tea-spoonful of minced herbs. When ready, put the herbs imder the steak and garnish with the potatoes. Allow half a pound of steak for each person.
Beef, Stewed, and Celery Sauce.—
Records on this page
Beef Steak, Roasted, and StuffedBeef Steak Pudding BakedBeef, Stewed, and Celery Sauce