396. Stewed Beef or Rump Steak

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (15)
  1. Have a steak weighing two pounds, and an inch and a half in thickness.
  2. Put two ounces of butter at the bottom of a stewpan.
  3. When melted, lay in the steak, with a quarter of a pound of lean bacon cut into very small square pieces.
  4. Place the stewpan over the fire, turning the steak over occasionally until a little browned.
  5. Lay the steak out upon a dish.
  6. Add a tablespoonful of flour to the butter in the stewpan, which continue stirring over the fire until forming a brownish roux.
  7. Lay the steak back in the stewpan.
  8. Add a pint of water, with a glass of sherry if handy, and a little pepper, salt, and a couple of bay-leaves.
  9. Let simmer slowly for one hour.
  10. Skim off all the fat.
  11. Add twenty button onions.
  12. Let it again simmer until the onions are very tender, as likewise the steak.
  13. Dress the steak upon a dish.
  14. Take the onions and bacon out with a colander-spoon, and lay them upon the steak.
  15. Pour the sauce round and serve.
Original Text
396. Stewed Beef or Rump Steak.—Have a steak weighing two pounds, and an inch and a half in thickness, then put two ounces of butter at the bottom of a stewpan, when melted lay in the steak, with a quarter of a pound of lean bacon cut into very small square pieces, place the stewpan over the fire, turning the steak over occasionally until a little browned, when lay it out upon a dish, then add a tablespoonful of flour to the butter in the stewpan, which continue stirring over the fire until forming a brownish roux, then again lay in the steak, add a pint of water, with a glass of sherry if handy, and a little pepper, salt, and a couple of bay-leaves, let simmer slowly for one hour, when skim off all the fat, and add twenty button onions, let it again simmer until the onions are very tender, as likewise the steak, which dress upon a dish, take the onions and bacon out with a colander-spoon, and lay them upon the steak, pour the sauce round and serve. This slow process must not alarm you.
Notes
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