To Stew Rumpsteak

Ingredients

• 2 oz. butter
• if 1 lbs. rumpsteak
• 1 dozen oysters
• 1 tablespoon flour
• 4 pickled walnuts
• 1 pint water
• 1 onion
• 1 teaspoon of salt
• half a teaspoon of pepper
• 1 tablespoon of sherry

Method

1. 1

   Cut the steak into pieces and fry in butter until brown.

2. 2

   Fry the chopped onion and pickled walnuts in the same butter.

3. 3

   Combine in a saucepan with water and simmer for three hours.

4. 4

   Skim, add salt, pepper, sherry, and thicken with flour.

5. 5

   Let cool, skim fat, and warm up with oysters the next day.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 27. The excerpt below is the record exactly as published.

To Stew Rumpsteak. — 2 oz. butter, if lbs. rumpsteak, 1 dozen oysters, 1 tablespoon flour, 4 pickled walnuts, 1 pint water, 1 onion. Cut up the steak into nice little pieces and fry in the butter until they are brown on both sides. Then in the same butter fry the onion chopped up and the pickled walnuts also cut into little bits. Put all into a saucepan with a pint of water and simmer gently for three hours, skim well and add 1 teaspoon of salt, half a teaspoon of pepper, 1 tablespoon of sherry

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