Fried Rump-Steak

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 8 min Total: 8 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For serving
For gravy
Instructions (9)
  1. Cut the steaks rather thinner than for broiling, and with a small quantity of fat to each.
  2. Put some butter or clarified dripping into a frying-pan; let it get quite hot, then lay in the steaks.
  3. Turn them frequently until done, which will be in about 8 minutes, or rather more, should the steaks be very thick.
  4. Serve on a very hot dish, in which put a small piece of butter and a tablespoonful of ketchup, and season with pepper and salt.
  5. Send them to table quickly, as, when cold, the steaks are entirely spoiled.
Gravy
  1. As soon as the steaks are done, dish them.
  2. Pour a little boiling water into the frying-pan.
  3. Add a seasoning of pepper and salt, a small piece of butter, and a tablespoonful of Harvey's sauce or mushroom ketchup.
  4. Hold the pan over the fire for a minute or two, just let the gravy simmer, then pour on the steak, and serve.
Original Text
FRIED RUMP-STEAK. 626. INGREDIENTS.—Steaks, butter or clarified dripping. Mode. Although broiling is a far superior method of cooking steaks to frying them, yet, when the cook is not very expert, the latter mode may be adopted; and, when properly done, the dish may really look very inviting, and the flavour be good. The steaks should be cut rather thinner than for broiling, and with a small quantity of fat to each. Put some butter or clarified dripping into a frying-pan; let it get quite hot, then lay in the steaks. Turn them frequently until done, which will be in about 8 minutes, or rather more, should the steaks be very thick. Serve on a very hot dish, in which put a small piece of butter and a tablespoonful of ketchup, and season with pepper and salt. They should be sent to table quickly, as, when cold, the steaks are entirely spoiled. Time.—8 minutes for a medium-sized steak, rather longer for a very thick one. Average cost, 1s. per lb. Seasonable all the year, but not good in summer, as the meat cannot hang to get tender. Note.—Where much gravy is liked, make it in the following manner:—As soon as the steaks are done, dish them, pour a little boiling water into the frying-pan, add a seasoning of pepper and salt, a small piece of butter, and a tablespoonful of Harvey's sauce or mushroom ketchup. Hold the pan over the fire for a minute or two, just let the gravy simmer, then pour on the steak, and serve. A FRENCHMAN'S OPINION OF BEEF. The following is translated from a celebrated modern French work, the production of one who in Paris enjoys a great reputation as cook and chemist:—The flesh of the ox, to be in the best condition, should be taken from an animal of from four to six years old, and neither too fat nor too lean. This meat, which possesses in the highest degree the most nutritive qualities, is generally easily digested; stock is made from it, and it is eaten boiled, broiled, roasted, stewed, braised, and in a hundred other different ways. Beef is the foundation of stock, gravies, braises, &c.; its nutritious and succulent gravy gives body and flavour to numberless ragoûts. It is an exhaustless mine in the hands of a skilful artist, and is truly the king of the kitchen. Without it, no soup, no gravy; and its absence would produce almost a famine in the civilized world!
Notes
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