Rump Steak, Broiled, with Onion Gravy
From Cassell's dictionary of cookery, 1892
Serves 4
Time to make the gravy is about half an hour.
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, Broiled, with Onion G-ravy. — Put two Spanish onions, sliced, into a saucepan with half a table-spoonful of stock or water. Let them stew gently until the water has boiled away and they are a little coloured, then pour over them half a pint of stock and a seasoning of pepper and salt, and simmer till tender. Lift them out of the gravy, mince finely, then return them to the gravy. Add a table-spoonful of mushroom- ketchup
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