Rump Steak, Neapolitan

Ingredients

• two pounds of tender rump steak
• two thinly-sliced onions
• as much broth as will barely cover it
• two pickled gherkins finely minced
• two sticks of celery
• four cloves
• a little salt and cayenne
• a glassful of port or claret
• a turnip cut in halves
• a carrot cut in halves

Method

1. 1

   Fry the steak in hot fat until browned.

2. 2

   Remove and fry the onions in the same fat.

3. 3

   Place steak in an earthen dish, add onions, broth, gherkins, celery, cloves, salt, and cayenne.

4. 4

   Cover and bake until half cooked, then add turnip and carrot.

5. 5

   Serve with strained gravy.

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, Neapolitan (excellent). — Take two pounds of tender rump steak an inch and a haK thick. Fry it in hot fat until it is brightly and equally browned, take it up, and in the same fat fry two thinly-sliced onions. Put the steak into an earthen dish, lay the onion upon it, pour over it as much broth as wiU barely cover it, and add two pickled gherkins finely minced, two sticks of celery, four cloves, a little salt and cayenne, and a glassful of port or claret. Cover the pan closely, and put it in a moderately-heated oven till the steak is half cooked, then add a turnip and a carrot cut in halves

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