Rump-Steak Pie

Ingredients

• two pounds of tender rump-steak
• four eschalots
• a quarter of an ounce of pepper and salt
• quarter a gill of mushroom-ketchup
• half a gill of rich stock
• cover with a good paste

Method

1. 1

   1.

2. 2

   Cut steak into pieces, trim, and beat.

3. 3

   2.

4. 4

   Chop eschalots finely and mix with pepper and salt.

5. 5

   3.

6. 6

   Layer the mixture and steak in a dish.

7. 7

   4.

8. 8

   Add mushroom ketchup and stock.

9. 9

   5.

10. 10

    Cover with paste and bake for 2 hours.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 73. The excerpt below is the record exactly as published.

RUMP-STEAK PIE. Ingredients . Rump-steak. Eschalots. Ketchup. Stock. Oysters. Paste. 1. Take two pounds of tender rump-steak, cut it -into pieces half the size of your hand, trim off all the skin, the sinews, and every part which cannot be eaten, and beat the steak with a chopper or a kreatone. 2. Chop very finely four eschalots, and mix them with a quarter of an ounce of pepper and salt. 3. Strew some of the mixture at the bottom of the dish, then a layer of steak, then some more of the mixture, and so on till the dish is full. 4. Add Veal and Ham Pie. 165 quarter a gill of mushroom-ketchup and half a gill of rich stock. 5. Cover with a good paste

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