Rump Steak, Baked, with Onions
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1615. The excerpt below is the record exactly as published.
Rump Steak, Baked, with Onions. — Take about two pounds of well-hung tender steak, and fry it in hot fat till it is lightly and equally browned. Take it up, put it in an earthenware dish which has a closely-fitting lid, and pour over it a pint of stock made from bones. Add two moderate-sized onions which have-been boiled till tender, two table-spoonfuls of Harvey's Sauce or walnut ketchup, two cloves, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.