805. PLAIN RUMP STEAK

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
substitutes
Instructions (4)
  1. The steak should be cut rather thick, neatly trimmed, seasoned with a little pepper and salt, and broiled over a clear fire.
  2. When done, remove it carefully from the gridiron, in order to preserve the gravy which collects on its upper surface.
  3. Place the steak in a dish, rub a small pat of fresh butter over it, garnish round with grated horse-radish, and send some beef gravy separately in a sauce-boat.
  4. Epicures, however, prefer the gravy which runs out of a juicy steak when well broiled to any other addition.
Original Text
805. PLAIN RUMP STEAK. THE steak should be cut rather thick, neatly trimmed, seasoned with a little pepper and salt, and broiled over a clear fire; when done, remove it carefully from the gridiron, in order to preserve the gravy which collects on its upper surface. Place the steak in a dish, rub a small pat of fresh butter over it, garnish round with grated horse-radish, and send some beef gravy separately in a sauce-boat. Epicures, however, prefer the gravy which runs out of a juicy steak when well broiled to any other addition. Small ribs of beef, and especially steaks cut from between the small ribs, form an excellent substitute for rump-steaks; both, when nicely broiled, may be served with cold Maître d'Hôtel butter, anchovy ditto; and also with the following sauces: Brown oyster, muscles, Italian, Piquante, Poor-man's, Poivrade, Tomata, Provençale, Fine-herbs, &c.; for making which, see Special Sauces.
Notes
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