Broiled Rump-Steak with Onion Gravy (No. 501)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Accompaniment
Instructions (5)
  1. Peel and slice two large onions, put them into a quart stew-pan, with two table-spoonfuls of water; cover the stew-pan close, and set it on a slow fire till the water has boiled away, and the onions have got a little browned.
  2. Add half a pint of good broth, and boil the onions till they are tender.
  3. Strain the broth from them, and chop them very fine, and season it with mushroom catchup, pepper, and salt.
  4. Put the onion into it, and let it boil gently for five minutes.
  5. Pour the gravy into the dish, and lay over it a broiled rump-steak.
Original Text
Broiled Rump-Steak with Onion Gravy.—(No. 501.) See also No. 299. Peel and slice two large onions, put them into a quart stew-pan, with two table-spoonfuls of water; cover the stew-pan close, and set it on a slow fire till the water has boiled away, and the onions have got a little browned; then add half a pint of good broth,312-* and boil the onions till they are tender; strain the broth from them, and chop them very fine, and season it with mushroom catchup, pepper, and salt: put the onion into it, and let it boil gently for five minutes; pour it into the dish, and lay over it a broiled rump-steak. If instead of broth you use good beef gravy, it will be superlative. *** Stewed cucumber (No. 135) is another agreeable accompaniment to rump-steaks.
Notes
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