Orenadins of Beef

Ingredients

• rump steak
• lard
• bacon fat
• rich stock of gravy
• onions
• turnips
• butter
• a tablespoonful of flour
• milk
• pepper
• salt
• nutmeg

Method

1. 1

   Cut the rump steak into slices and trim them.

2. 2

   Lard one side with bacon fat.

3. 3

   Place in a pan with stock up to the grenadins without covering.

4. 4

   Cover and braise in the oven for an hour.

5. 5

   Remove cover, baste with gravy, and let color.

6. 6

   Boil carrots and turnips, then make a sauce with butter, flour, and milk.

7. 7

   Toss vegetables in the sauce and serve with grenadins.

Nutrition per serving

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 27. The excerpt below is the record exactly as published.

Orenadins of Beef— Rump steak, lard, bacon fat, rich stock of gravy, onions, turnips, butter, flour, milk, pepper, salt and nutmeg. Cut some rump steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them thickly on one side with fine lardoons of bacon fat. Lay them out, the larded side uppermost, into a flat pan, and put into it as much highly- flavored rich stock or gravy as will come up to the grenadins without covering them. Cover the pan and place it in the oven to braise gently for an hour. Then remove the cover, baste the grenadins with the gravy, and let them remain uncovered in the oven till the larding has taken color; they are then ready. Take equal quanti- Meats. 61 ties of carrots and turnips cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour

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