Beef-steaks

Ingredients

• a piece of rump Steak
• half a raw onion
• four pounds of Steak
• one teaspoonful of mustard flour
• one of dried horseradish
• a tablespoonful of brandy

Method

1. 1

   Cut a piece of rump steak three-quarters of an inch thick.

2. 2

   Beat it well on both sides.

3. 3

   Heat the gridiron, butter it, lay the steak upon it, and turn it often.

4. 4

   Do not add pepper or salt.

5. 5

   Cook for 12 to 14 minutes.

6. 6

   Place in a hot dish rubbed with onion, add salt and pepper, and serve immediately.

7. 7

   For stewing, color in boiling suet, then stew for 4 hours in broth with vegetables, adding mustard flour and horseradish half an hour before done.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 115. The excerpt below is the record exactly as published.

Beef-steaks.' — Beef-steaks should never be fried, as was the old-fashioned custom. They may be stewed, but they are infinitely better either broiled or jugged. Cut a piece of rump Steak three-quarters of an inch thick, and if possible cut it from a BEEF-STEAKS i73 joint which has hung for a (lay or two. Lay the Steak on a clean cloth, and beat it well on both sides with a cutlet-bat. Or take a heavy blunt carving-knife, and hack it as closely as you can from one end to the other on both sides. The knife must be too blunt to cut with. Wipe the Steak, but on no account wash it. Heat the gridiron, butter it well, lay the Steak upon it, and turn it with cutlet-tongs very often, or the gravy will be drawn out on one side more than on the other. Do not add pepper or salt. The fire must be very clear, and if it is so the Steak will be done in from twelve to fourteen minutes. Have ready a hot fire-proof dish with a cover, rub the dish with half a raw onion, lay the Steak in it, add salt and pepper, and serve immediately. Some cooks put a pat of butter on the Steak, then put the hot cover on the dish, and set it in the oven for five minutes to draw all the juices to the surface. Either way is good. For a Jugged Beef-steak see Jugging. As to quantity, four pounds of Steak is enough for eight people. If the Beef-steak is stewed it should just colour in boiling suet, and then stew for four hours in broth, with plenty of vegetables. The pan should be shallow, and the broth only just cover the meat. Half an hour before the Steak is done add one teaspoonful of mustard flour, and one of dried horseradish. (Some cooks add a tablespoonful of brandy

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