BEEF STEAK STEWED IN ITS OWN GRAVY

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 (8)
alternative
Instructions (7)
  1. Trim all the fat and skin from a rump steak of nearly an inch thick, and divide it once or twice.
  2. Just dip it into cold water, let it drain for an instant.
  3. Sprinkle it on both sides with pepper, and then flour it rather thickly.
  4. Lay it quite flat into a well-tinned iron saucepan or stewpan, which has been rinsed with cold water, of which three or four tablespoonsful should be left in it.
  5. Place it over (not upon) a very gentle fire, and keep it just simmering from an hour and a half to an hour and three quarters, when, if the meat be good, it will have become perfectly tender.
  6. Add salt to it when it first begins to boil, and turn it when rather more than half done.
  7. A couple of spoonsful of gravy, half as much catsup, and a slight seasoning of spice, would, to many tastes, improve this dish.
Original Text
BEEF STEAK STEWED IN ITS OWN GRAVY. (Good and wholesome.) Trim all the fat and skin from a rump steak of nearly an inch thick, and divide it once or twice; just dip it into cold water, let it 190drain for an instant, sprinkle it on both sides with pepper, and then flour it rather thickly; lay it quite flat into a well-tinned iron saucepan or stewpan, which has been rinsed with cold water, of which three or four tablespoonsful should be left in it. Place it over (not upon) a very gentle fire, and keep it just simmering from an hour and a half to an hour and three quarters, when, if the meat be good, it will have become perfectly tender. Add salt to it when it first begins to boil, and turn it when rather more than half done. A couple of spoonsful of gravy, half as much catsup, and a slight seasoning of spice, would, to many tastes, improve this dish, of which, however, the great recommendation is its wholesome simplicity, which renders it suitable to the most delicate stomach. A thick mutton cutlet from the middle of the leg is excellent dressed thus. 1-1/2 to 1-3/4 hour.
Notes
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