Rumpsteak k la Bonne-Bouche

Ingredients

• a thick steak
• mustard
• some butter
• a few sticks of celery cut small
• about eight mushrooms
• a good thick slice of onion
• one little tiny piece of garlic
• one tablespoonful of well-smoothed flour
• two of Harvey sauce
• one teaspoonful of bovril
• in a teacupful of boiling water

Method

1. 1

   Rub the steak with salt, pepper, and mustard.

2. 2

   Heat butter in a frying pan, add the steak, celery, mushrooms, onion, and garlic.

3. 3

   Fry quickly, remove grease, add flour, Harvey sauce, and bovril in boiling water.

4. 4

   Stir and boil, then serve separately.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Rumpsteak k la Bonne-Bouche. Rub a thick steak with salt, pepper and mustard, flour. Put some butter into a fryingpan, and when it is boiling put the steak in and cook with a few sticks of celery cut small and about eight mushrooms ; a good thick slice of onion and one little tiny piece of garlic should be put into the pan merely to lend its flavour. Fry all very quickly ; after taking it up remove the grease and add one tablespoonful of well-smoothed flour, two of Harvey sauce, one teaspoonful of bovril melted in a teacupful of boiling water

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