Rump-Steak Pie (No. 15)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the pie
For variation (N.B.)
Instructions (13)
  1. Cut three pounds of rump-steak into pieces half as big as your hand.
  2. Trim off all the skin, sinews, and every part which has not indisputable pretensions to be eaten.
  3. Beat the steak pieces with a chopper.
  4. Chop very fine half a dozen eschalots.
  5. Mix half an ounce of pepper and salt.
  6. Strew some of the mixture at the bottom of the dish.
  7. Add a layer of steak.
  8. Add some more of the mixture.
  9. Continue layering steak and mixture until the dish is full.
  10. Add half a gill of mushroom catchup.
  11. Add the same quantity of gravy, or red wine.
  12. Cover it as in the preceding receipt.
  13. Bake it two hours.
Original Text
Rump-Steak Pie.—(No. 15.) Cut three pounds of rump-steak (that has been kept till tender) into pieces half as big as your hand, trim off all the skin, sinews, and every part which has not indisputable pretensions to be eaten, and beat them with a chopper: chop very fine half a dozen eschalots, and add them to half an ounce of pepper and salt mixed; strew some of the mixture at the bottom of the dish, then a layer of steak, then some more of the mixture, and so on till the dish is full; add half a gill of mushroom catchup, and the same quantity of gravy, or red wine; cover it as in the preceding receipt, and bake it two hours. N.B. Large oysters, parboiled, bearded, and laid alternately with the steaks, their liquor reduced and substituted instead of the catchup and wine, will be a variety.
Notes
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