Rump Steak, Stuffed
From Cassell's dictionary of cookery, 1892
Serves 4
Time to stew: 2 hours. Sufficient for 5 or 6 persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, Stuffed.— Take two pounds of well-hung steak cut in one piece, and three-quarters of an inch thick. Lay it on a table, and spread upon it a quarter of a pint of good veal stuffing. Roll it round, and tie it with twine, fastening the ends secnrely. Dissolve a table-spoonful of bacon fat in a saucepan, put in the rolled steak, and turn it about till it is equally browned aU over. Poirr upon it three- quarters of a pint of stock or wate
Cook this with the app: pantry check, scaling, and the assistant.