Beef-Steak, Stewed

Ingredients

• two Spanish onions
• four pickled walnuts
• a tea-cupful of mushroom ketchup
• two teaspoonfuls of walnut ditto
• one of shalot
• one of Chile vinegar
• a lump of butter
• a dozen oysters

Method

1. 1

   Chop onions and walnuts, place in a stewpan with mushroom ketchup.

2. 2

   Cut the steak thick, beat it flat, place on top of the onions, stew for one and a half hours, turning every twenty minutes.

3. 3

   Add oysters ten minutes before serving.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 54. The excerpt below is the record exactly as published.

BEEF-STEAK, Stewed.— Peel and chop two Spanish onions, cut into small parts four pickled walnuts, and put them at the bottom of a stewpan ; add a tea-cupful of mushroom ketchup. BEE 5 1 BEE two teaspoonfuls of walnut ditto, one of shalot, one of Chile vinegar, and a lump of butter. Let the rump-steak be cut about three-quarters of an inch thick, and beat it flat with a rolEng-pin, place the meat on the top of the onions, &c., let it stew for one hour and a half, turning it every twenty minutes. Ten minutes before serving up, throw in a dozen oysters

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