298. Rump Steak broiled

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

a steak cut nice and even, of about half an inch in thickness ↝ Emu, full rump, raw [Poultry Products]
a good teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
half that quantity of pepper ↝ Spices, pepper, black [Spices and Herbs]
a little scraped horseradish ↝ Horseradish [Mustard and other condiments]
a little maître d’hôtel, or anchovy butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
potatoes cut the size of half crown or shilling pieces, and fried crisp in hot fat ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a few water-cresses, well washed, and dried upon a plate sprinkled with a little pepper, salt, and vinegar ↝ Water, tap [Tap water]
a little oil ↝ Oil, safflower [Fats and Oils]

Instructions (12)

Procure a steak cut nice and even, of about half an inch in thickness (if well cut it will not require beating).
Lay the steak upon a gridiron over a sharp fire.
Have a good teaspoonful of salt, and half that quantity of pepper mixed together upon a plate.
Sprinkle half of the salt and pepper mixture upon the side of the steak uppermost, after it has been upon the fire a couple of minutes.
Turn the steak and sprinkle the remainder of the seasoning upon the other side.
Cook for about ten minutes to perfection, turning it occasionally.
Serve upon a very hot dish, with a little scraped horseradish round.
If properly done, it ought to be full of gravy, but a great deal depends upon the fire, which, if bad, causes the gravy to ooze from the meat and lie upon the top, which you lose in turning the steak over.
A rump steak may also be served broiled as above, with a little maître d’hôtel, or anchovy butter, rubbed, over as soon as done.
Serve with potatoes cut the size of half crown or shilling pieces, and fried crisp in hot fat, dressed round.
Alternatively, a steak may be served with a few water-cresses, well washed, and dried upon a plate sprinkled with a little pepper, salt, and vinegar, and garnished round.
A little oil might also be added to the water-cress garnish.

Original Text

298. Rump Steak broiled.—Procure a steak cut nice and even, of about half an inch in thickness (if well cut it will not require beating), which lay upon a gridiron over a sharp fire; have a good teaspoonful of salt, and half that quantity of pepper mixed together upon a plate, half of which sprinkle upon the side of the steak uppermost, after it has been upon the fire a couple of minutes, when turn, and sprinkle the remainder of the seasoning upon the other side; it will take about ten minutes to cook it to perfection, turning it occasionally, and serve upon a very hot dish, with a little scraped horseradish round. If properly done, it ought to be full of gravy, but a great deal depends upon the fire, which, if bad, causes the gravy to ooze from the meat and lie upon the top, which you lose in turning the steak over. A rump steak may also be served broiled as above, with a little maître d’hôtel, or anchovy butter, rubbed, over as soon as done, and potatoes cut the size of half crown or shilling pieces, and fried crisp in hot fat; dress round. Or a steak may be served, with a few water-cresses, well washed, and dried upon a plate sprinkled with a little pepper, salt, and vinegar, and garnished round; a little oil might also be added.

Veal of about two to three months old is the best; the flesh ought to be white, approaching to pink, and the fat firm; it is cut up the same as mutton, except that, in the hind-quarter, the loin is cut straight, leaving the aitch-bone on it, which may be either dressed on the loin or separate. The fore-quarter consists of the shoulder, neck, and breast. The hind-quarter, the knuckle, leg, fillet, and the loin. The head and pluck consists of the heart, liver, nut, skirts, melt, and the heart, throat, and sweetbread. The bull-calf is the best, the flesh is firmer grained or redder, and the fat more curdled than the cow-calf, which latter is in general preferred, being more delicate and better adapted for made dishes, as having the udder. Nothing can be worse than veal if not fresh; it should never hang more than two days in summer and four in winter. To be in full perfection, the kidneys ought to be covered with fat, and the veins in the shoulder bright red or blue. It is best from May to September, although it may be had good all the year. The head, when fresh, should have the eyes plump and lively; if stale, they are sunk and wrinkled.

Notes

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