Rump Steaks

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

TAKE rump steaks ↝ Emu, full rump, raw [Poultry Products]
half a pint of ale that is not bitter ↝ Beverages, carbonated, ginger ale [Beverages]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
a very little thyme ↝ Thyme, fresh [Spices and Herbs]
some parsley ↝ Parsley, raw [Not included in a food category]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (6)

Beat the rump steaks very well with a roller.
Fry them in half a pint of ale that is not bitter.
Whilst they are frying, cut a large onion small, and a very little thyme, and some parsley.
Roll the cut onion, thyme, and parsley together in a piece of butter, and then in a little flour.
Put this mixture into the stew-pan, and shake all together.
When the steaks are tender, and the sauce of a fine thickness, dish it up.

Original Text

TAKE rump steaks, beat them very well with a roller, fry them in half a pint of ale that is not bitter, and whilst they are frying, cut a large onion small, a very little thyme, some parsley roll all together in a piece of butter, and then in a little flour, put this into the stew-pan, and shake all together. When the steaks are tender, and the sauce of a fine thickness, dish it up.

Notes

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