Rump Steak à la Polonaise

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a piece of well hung rump of beef ↝ Emu, full rump, raw [Poultry Products]
a steak from it about two inches thick ↝ Beef, tenderloin steak, raw [Beef Products]
ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped eschalot
salad oil or warm butter ↝ Oil, sesame, salad or cooking [Fats and Oils]
salad oil or warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a fritot of artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
boiled cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
asparagus heads ↝ Asparagus, raw [Vegetables and Vegetable Products]
Polonaise sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

Cut a steak from the rump of beef about two inches thick.
Season the steak well with ground ginger, salt, chopped eschalot, and salad oil or warm butter.
Let the steak remain in the seasoning for about one hour.
Place the steak in a grill and grill or broil it for fifteen to twenty minutes according to the thickness.
Dish the steak on a flat hot dish.
Garnish with a fritot of artichoke bottoms and boiled cauliflower and asparagus heads.
Serve with Polonaise sauce.

Original Text

Rump Steak à la Polonaise.
(Bifteck à la Polonaise.)
Take a piece of well hung rump of beef, cut a steak from
it about two inches thick and season it well with ground
ginger, salt, chopped eschalot, and salad oil or warm butter,
let it remain in the seasoning for about one hour, then
place it in a grill and grill or broil it for fifteen to twenty
minutes according to the thickness, dish on a flat hot dish and
garnish with a fritot of artichoke bottoms and boiled cauli-
flower and asparagus heads, and serve with Polonaise sauce

Notes

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