Rump Steak

Ingredients

• a one-pound steak
• two tablespoons of butter
• three slices of lemon
• a cupful of bouillon
• a wine-glass of claret
• a teaspoon of Worcester sauce
• two of them, cut in rings
• salt
• pepper

Method

1. 1

   Beat the steak thoroughly.

2. 2

   Cook it in a dish with butter and lemon for twelve minutes.

3. 3

   Pour bouillon and claret over it, add Worcester sauce, salt, and pepper, and simmer for ten more minutes.

4. 4

   Squeeze lemon over before serving.

5. 5

   Optionally, add onions after the first twelve minutes.

Nutrition per serving

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 23. The excerpt below is the record exactly as published.

Rump Steak. Beef steak, or rump steak, Is very palatable cooked in the following manner. Give a one-pound steak a thorough beating. Mallets are made for this express purpose, but if such an implement be not available, I have used the head of a poker, wrapped in cloth, with great effect. This drubbing makes the meat tender. Put the steak into the dish with two tablespoons of butter and three slices of lemoD Cook it slowly for twelve minutes. 84 THE CHAFING DISH Then pour over it a cupful of bouillon and a wine-glass of claret. Simmer it for ten minutes more with an added teaspoon of Worcester sauce, salt and pepper. Before ser- ving the steak, which ought to be thoroughly tender, squeeze a lemon over it. Onions are, I venture to think, a great improve- ment, and two of them, cut in rings, may well be added, after the first twelve minutes' cooking. The Roast Beef of Old England which has done so much to maintain the reputation of Great Britain on the Continent, is strangely mistreated and man-handled in foreign parts. It is often served saignant or nearly raw, under the mistaken belief that we like it that way. Moreover, in very old French cookery 6ooks, roast mutton and roast lamb are gravely designated Rosbif de Mouton and Rosbif d' Agneau respectively. Was this sheer flattery, or ignorance, or both ? Devilled Beef. Devilled Beef can be highly recommended in this fashion : Three thick slices of cold FLESH AND FOWL 85 cooked roast beef, lean. Butter them as though they were slices of bread. Then dose them liberally with the following mixture ; One teaspoon made mustard, half a teaspoon black pepper, same of salt, a teaspoon of Worcester sauce

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