Rich Beef-Steaks

Ingredients

• a fine large steak from a rump
• butter
• pepper
• salt
• clove
• onion
• water

Method

1. 1

   Cut and beat the steak, season it, and lay it in a covered dish with water.

2. 2

   Bake in the oven for two to three hours until tender, then serve with its own gravy.

Nutrition per 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.

butter on the steak the moment of serving. It should be turned often, that the gravy may not be drawn out on either side. This dish requires to be eaten so hot and fresh done, that it is not in perfec- tion if served with anything else. Pepper and salt should be added when taking It off the fire. BEEF-STEAKS, Fried.— Cm your steaks as for broiling ; put them into a stewpan, with butter ; set them over a slow fire, turning them till the buttei becomes a thick white gravy ; add a little pepper and salt, pour it into a basin, and add more butter ; when they are almost enough, pour all the gravy into the basin, and put more butter into the pan ; fry them a light brown over a quick fire ; put them in a hot dish, slice a shalot among them ; put a little in the gravy drawn from them, and pour it hot upon them. BEEF-STEAKS, Rich.— Cut a fine large steak from a rump that has been well hung, or it will do from any tender part ; beat it, and season with butter, pepper, salt, clove, and onion ; lay it in a dish that has a cover to fit quite close, and set in the oven with water

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