Beef Steak, Roasted, and Stuffed

Ingredients

• one ounce of butter
• a slice of lean ham
• a bay-leaf
• a little minced parsley
• two shalots
• a clove
• two blades of mace
• a few mushrooms
• two pounds of rump steak
• the yolks of two eggs

Method

1. 1

   Fry the ingredients for the forcemeat, mix with soaked rolls and stock.

2. 2

   Season the steak, roll it up with the forcemeat, and roast for one hour and a half, basting with butter.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 233. The excerpt below is the record exactly as published.

ee pounds of rump steak will make an excellent pie. Get beef that has been hung for some days, so that the beating process may not be required. Make a seasoning with half a dozen shalots, half an ounce of pepper and salt mixed together, a very little cayenne and pounded cloves, and a table-spoonful of flour as a thicken- ing for the gravy ; divide the meat into pieces of two and a half inches, put a layer in the dish with the seasoning equally distributed, and some large oysters, parboiled and bearded, in alternate layers, tiU aU is used up. Reduce the liquor of the oysters, take equal quantities of it and good gravy to make half a pint, pour it into the pie and cover with the paste. Bake for two hours. Sufficient for seven or eight j)ersons. Beef Steak Pudding Baked.— Make a 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 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

Cook this with the app: pantry check, scaling, and the assistant.