Rump-Steak a la Chasseur
From Practical household cookery, 1891
Serves 6
Can be filled with other salpicons or oysters.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 106. The excerpt below is the record exactly as published.
RUMP-STEAK A LA CHASSEUR. Procure a slice of rump- steak weighing about three pounds, and cut one inch and a quarter thick. Place the steak flat on the table, lay your left hand slightly over it, whilst with the right you insert a sharp-pointed knife in the centre of the outside fat, as if to slice the steak in two ; but the insertion must only be made within an inch all round fi*om the three outside parts of the steak, so as to form it into the shape of a pocket Steep the steak, thus trimmed, for two hours in a similar maiinade to the foregoing. Meanwhile prepare a salpicon k la chasseur (No. 312), to which add about six ounces t)f sausage meat PRACTICAL HOUSEHOLD COOKERY. 247 and a couple of truffles cut in small dice
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