Steak, Braised (2)

Ingredients

• 1 pound of steak
• a little butter
• 1 onion
• 2 carrots
• 2 turnips
• 1 blade of mace
• a touch of nutmeg
• 1 clove
• pepper and salt to taste
• a tablespoonful of flour

Method

1. 1

   Fry the steak in butter until brown, then place in a saucepan covered with water.

2. 2

   Add onion, carrots, turnips, mace, nutmeg, clove, pepper, and salt.

3. 3

   Simmer gently for two hours, thicken with flour, and serve garnished with parsley.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 42. The excerpt below is the record exactly as published.

1 pound of steak cut thin, beat with a rolling-pin. A seasoning of 3 or 4 sprays of parsley, \ a teaspoonful of thyme, dried and rubbed, a pinch of small-chopped lemon-peel, a dash of cayenne pepper, a grate of nutmeg, 1 ounce bacon chopped small, 1 ounce fine breadcrumbs, pepper and salt to taste, all minced and mixed carefully, is spread over the steak, after which it is rolled a3 you would a roley-poley pudding, tie it with tape in 3 places, put it in a saucepan with just sufficient water (or plain stock) to cover, and simmer very gently for 2 hours. Brown the gravy with a pinch of sugar burnt in an iron spoon, thicken with a teaspoonful of flour, and serve hot. Steak, Stewed. — 1 pound of buttock steak, pepper, salt, and sprinkle with flour, place in a saucepan with 2 ounces of beef dripping, and constantly turn till nicely browned ; add I pint of good stock, 1 tomato sliced, and let these simmer for 20 minutes ; then take 2 table- spoonfuls of flour, 2 of ketchup, and 1 teaspoonful of anchovy, mix these with ^ a pint of stock smoothly, and add to the ingredient in the saucepan. Let all boil for J of an hour, and serve garnished with parsley and a boiled carrot cut in slices. Time, 35 minutes. Steak, Braised. — (1) Fry 1 pound of lean, tender beefsteak lightly in a little dripping, and with it an onion, 4 ounces weight, cut small. Drain away the fat and put into a baking-dish, or jar, with I pint of water ; add a small carrot grated, pepper and salt, 4 cloves, and 1 tablespoonful of Yorkshire relish, with the same quantity of vinegar and a small lump of sugar. Stew slowly until tender, about II hours ; thicken with browned flour, or, if preferred, a tablespoonful of rice added as soon as the gravy begins to simmer ; a few drops of browning or a little browning salt improves it. Steak, Braised. — (2) Take 1 pound of steak, fry in a little butter to a rich brown, then put it into a saucepan well covered with water, and add 1 onion, 2 carrots, 2 turnips, all chopped fine ; 1 blade of mace, a touch of nutmeg, 1 clove, pepper and salt to taste ; simmer gently for two hours ; thicken with a tablespoouful of flour

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