Steak, Stuffed

Ingredients

• 1 lb. Steak
• 2 ozs. of Dripping
• 2 teaspoonsful Parsley
• 1/2 teaspoonful of Salt and Pepper mixed
• 2 ozs. of Bread Crumbs
• 1/2 teaspoonful of Lemon
• Thyme and Marjoram chopped finely
• 1 dessert spoonful of Milk
• 1 Egg

Method

1. 1

   Have the beef cut rather thin in one large slice.

2. 2

   Mix the stuffing and spread over it, and then roll it up and sew it.

3. 3

   Make the dripping quite hot in a stewpan and fry it a nice brown; then take it out and make the gravy by frying in the hot dripping 1 oz. of flour and a small onion chopped, till brown; then add half a pint of hot water, bring it to the boil, replace the stuffed steak, and simmer it gently for two hours.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 17. The excerpt below is the record exactly as published.

1 lb. Steak, half an Ox Kidney, 1 oz. Flour, mixed with a little Pepper and Salt, Y pint hot Stock. Method. — Cut up the steak and kidney and dip each piece in the seasoning, and place lightly in a pie MEAT DISHES AND HOT ENTREES. 51 dish. Cover the pie with pastry, either short crust or rough puff, make a large hole in the centre, decorate with some of the pastry and brush over with egg. Bake about ll/2 hours; a very hot oven for the first few minutes, then lower the gas considerably, leave the pie underneath the browning shelf until the pastry is Brown and then put the pie on the top of the browning shelf to finish cooking. When done, pour in the hot stock through the centre hole on the top. Steak, (Brillefc. Light the grill burners and turn the gas on full for one minute until the grill is red-hot ; then place the meat underneath the burners on the gridiron, and turn the gas down so that the flames do not touch the meat ; and if it be a chop, give it a fierce heat for one minute and then a gentle heat for three minutes on •one side, then turn it and cook the same on the other side, and it will be nicely cooked and brown. If a ■steak, allow it seven minutes on one side and five on the other, giving a fierce heat at first. Serve on a hot •dish, and put a little butter on the top. Steak, Stewefc. Ingredients.— i lb. thick Rump Steak, 2 ozs. Butter or Dripping, 1 Onion, 1 Carrot, 2 Mushrooms, 1 oz. Flour, 1 pint •Stock or Water, 1 teaspoonful Caramel or Browning. D 2 52 MEAT DISHES AND HOT ENTREES. METHOD. — Fry the steak in a thick stewpan in 2 ozs. butter or dripping till brown on both sides. Take it up, and now add the flour and vegetables, chopped finely ; fry these for five minutes, then add the stock or water ; stir till it boils, then add the caramel. Put the steak into the hot gravy, and very gently simmer for two hours. Garnish with little pieces of carrot or button mushrooms, cooked separately. Strain the gravy over the steak when dishing it up. If the stewpan be placed over a gas burner with as little flame under as possible, it will need no further attention whilst simmering, Steak, Stuffed Ingredients.— i lb. Steak, 2 ozs. of Dripping, 2 teaspoonsful Parsley, X teaspoonful of Salt and Pepper mixed, 2 ozs. of Bread Crumbs, X teaspoonful of Lemon, Thyme and Marjoram chopped finely, 1 dessert spoonful of Milk, 1 Egg

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