Rump Steak, Stewed, with Piquant Sauce

Ingredients

• a pound and a half of tender steak
• a quarter of a pint of good gravy
• a tea-spoonful of grated horseradish
• a tea-spoonful of finely minced shallot
• a tea-spoonful of chopped parsley
• a tea-spoonful of moist sugar
• half a tea-spoonful of mixed mustard
• two small mushrooms
• a truffle, if it can be had
• two table-spoonfuls of vinegar

Method

1. 1

   Fry the steak in hot fat until browned.

2. 2

   Place in a garlic-rubbed saucepan, add gravy, lemon juice, horseradish, shallot, parsley, sugar, mustard, pepper, and salt.

3. 3

   Stew gently for an hour.

4. 4

   Simmer mushrooms and truffle in vinegar, add to steak, and simmer together for another half hour before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1618. The excerpt below is the record exactly as published.

Rump Steak, Stewed, with Piquant Sauce. — Take a poimd and a half of tender steak an inch thick, and fry this in hot fat till it is lightly and equally browned. Take it up, put it into a saucepan which has been twice rubbed across with garlic, and pour over it a quarter of a pint of good gravy. Add the strained juice of a lemon, a tea-spoonful of grated horseradish, a tea-spoonful of finely minced shallot, a tea-spoonful of chopped pars- ley, a tea-spoonful of moist sugar, half a tea- spoonful of mixed mustard, and a little pepper and salt. Cover the saucepan closely, and let its contents stew gently for an hour. Peel and mince finely two small mushrooms, and a truffle, if it can be had. If not, use four- mushrooms. Simmer them quickly in two table-spoonfuls of vinegar

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