Rump Steak, Savoury

Ingredients

• the rump steak three-quarters of an inch thick
• two finely-minced shallots
• the strained juice of a lemon

Method

1. 1

   Trim and brush the steak with oil, broil as directed.

2. 2

   Serve with minced shallots and lemon juice poured over, with fried potatoes around the dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1616. The excerpt below is the record exactly as published.

Rump Steak, Savoury.— Cut the rump steak three-quarters of an inch thick, trim it neatly, and brush it over with oil. Broil as already directed in the recipe Beef Steak, Rump. Have ready two finely-minced shallots and the RTTM (779) RUS strained juice of a lemon. Lay ths steak on the dish, pour the juice over, and sprinkle the minced shallot upon it. Servo very hot, with fried potatoes round the dish. Rump Steak, Stewed,— No. i. Take a slice of tender rump steak an inch and a half thick. Fry this in hot fat till it is equally and lightly browned. Put it into a saucepan, pour over it as much stock or water as will cover it, and add an onion stuck with six cloves, and a little pepper and salt. Cover the saucepan closely, and let its contents stew as gently as possible for three hours. Take it up, strain the gravy, thicken with flour or roux, and add a spoonful of walnut or mushroom ketch- up, if necessary. Serve on a hot dish, and sijrinkle over it some pickled cucumber or pickled gherkins finely minced. No. 2. Take a slice of tender rump steak three-quarters of an inch thick. Fry this in butter or hot fat till it is lightly browned, and pour over it as much good gravy or stock as wiU barely cover it. Add a tea-spoonful of freshly-made mus- tard, a Little pepper and salt, and a pinch of cayenne. Let the sauce boil up quickly, then put the pan at the side of the fire, and let its contents simmer as gently as possible for one hour or more. Fry in hot fat till lightly browned twelve button mushrooms, twelve small onions, a carrot, a turnip, and two or thi-ee sticks of celery, all cut small. Put these into the saucepan, and let all continue simmer- ing till the vegetables are tender. Thicken the gravy with a spoonful of brown thickening; when it is smooth add a table-spoonful of Wor- cester sauce, a tea-spoonful of anchovy sauce, the strained juice of a lemon

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