ROAST BEEF STEAK

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For the steak

a large slice from the middle of the rump ↝ Emu, full rump, raw [Poultry Products]
a little fine salt
cayenne, or common pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

For the forcemeat

Make a roll of forcemeat, as No. 1, Chapter VIII.
a flavouring of minced onion or eschalot ↝ Onions, raw [Vegetables and Vegetable Products]
increasing the quantity of spices ↝ Spices, paprika [Spices and Herbs]

For basting and serving

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
buttered paper ↝ Rice paper [Crackers, excludes saltines]
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (10)

Prepare the steak: cut a slice from the middle of the rump, about an inch to an inch and a half thick. Flatten it on a table.
Season the steak: sprinkle the inside with a little fine salt and cayenne or common pepper.
Prepare the forcemeat: make a roll of forcemeat as described in No. 1, Chapter VIII., adding minced onion or eschalot to taste, and increasing the quantity of spices.
Assemble the steak: place the forcemeat roll on one end of the steak and roll it up tightly.
Secure the steak: skewer and bind the meat so that the forcemeat cannot escape.
Prepare for roasting: fasten a buttered paper over the rolled steak.
Roast the steak: roast for an hour and a half, or more, according to its size.
Prepare for serving: twenty minutes before serving, remove the paper and flour the meat.
Baste the meat: keep the meat well basted with butter all the time it is roasting.
Serve: send brown gravy to table with it, and pour a little over the beef.

Original Text

ROAST BEEF STEAK.

If extremely tender, a large slice from the middle of the rump will make an excellent small dish of roast meat, when a joint is not easily to be procured. Let it be smoothly cut, from an inch to an inch and a half thick, flattened on a table, and the inside sprinkled with a little fine salt and cayenne, or common pepper. Make a roll of forcemeat, as No. 1, Chapter VIII., adding, at pleasure, a flavouring of minced onion or eschalot, and increasing the quantity of spices; place this on one end of the steak, and roll it up tightly in it; skewer and bind the meat so that the forcemeat cannot escape; fasten a buttered paper over it, and roast it an hour and a half, or more, according to its size. Twenty minutes before it is served, take off the paper and flour the meat, which should be kept well basted with butter all the time it is roasting. Send brown gravy to table with it, and pour a little over the beef.

1-1/2 hour, or more.

Notes

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