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Stewed Steak.
Ingredients.
Beef or Rump Steak. Onions. Carrots. Turnips. Mushrooms.
Method.
1. Take two pounds of beefsteak; or, better, rump-steak an inch and a half in thickness. 2.
Cut off the skin and fat. 3. Beat it with the flat side of a chopper, or, what is better, a kreatone,
which is an instrument invented by a medical man at Chester to make steaks tender, and which may be used for
such purposes with advantage. 4. Cut your steak into convenient pieces. 5. Put them into a
stewpan to brown with two ounces of butter, when brown on the one side turn it to the other. 6. Cut
into thin slices two onions and two young carrots. 7. Cut into quarter inch dice two young turnips, or
cut them into shapes with a vegetable. 8. Put them all into the stewpan with the steak. 9. When
the steak is browned strain off the butter and pour in three gills of cold water or stock. 10. Simmer
slowly till the meat is tender, about an hour. 11. When half done turn the meat on the other side.
12. Season with a little pepper and salt, a little ketchup, or six button mushrooms, or flavour the
gravy with anything you prefer. 13. Take out the meat, thicken the gravy with a little flour, let it
boil for ten minutes, skim, pour over the steak and serve.
Garnish with the fat and vegetables prepared thus: 1. Take the pieces of fat cut off the steak and
bake on a tin dish for six minutes. 2. Then shred finely the peelings of the turnips and carrots.
3. Boil them till tender, and place them round your dish. Any other vegetables may be used, as peas,
French beans, or asparagus. Those boiled with the steak must not be used.
PRECAUTI0NS.-The steak must stew slowly, be free from fat, and not too highly seasoned.
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