Rump Steak, Stewed, with Oysters

Ingredients

• a slice of rump steak three quarters of an inch thick, weighing about 2½ pounds
• a minced onion
• three salt-spoonfuls of salt
• a clove
• two allspice
• a blade of mace
• the liquor from two dozen oysters
• three-quarters of a pint of water

Method

1. 1

   Rub the steak on both sides with the savoury mixture.

2. 2

   Fry in hot fat until lightly browned.

3. 3

   Place in a saucepan with water, clove, allspice, mace, and oyster liquor.

4. 4

   Cover and simmer until tender.

5. 5

   Strain the gravy, thicken with flour and butter, boil until smooth, then return the steak and oysters, simmer for five minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1617. The excerpt below is the record exactly as published.

Rump Steak, Stewed, with Oysters, — Take a slice of rump steak thi-ee quarters of an inch thick, weighing about 2;^ pounds. Rub this well on both sides with a savoury mixture made of a minced onion, three salt-spoonfuls of salt, as much summer savoury as will lie on a sixpence, and fry it in hot fat till lightly bro-^Tied. Lay it in a saucepan with three- quarters of a pint of water, and add a clove, two allspice, a blade of mace, and the liquor from two dozen oysters

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