Rump of Beef Steaks

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (13)

beef steaks

TAKE a rump of beef; cut into steaks half a quarter long, about an inch thick, let them be squared ↝ Emu, full rump, raw [Poultry Products]

force-meat

some good force-meat made with veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

coating

dip them in eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

topping

a piece of bacon toasted ↝ Beef, bacon, cooked [Bacon]

for serving

some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a few truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
Lay them every one on a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]

Instructions (10)

Cut a rump of beef into steaks half a quarter long, about an inch thick, and square them.
Lay on some good force-meat made with veal.
Roll the steaks and tie them once round with a hard knot.
Dip them in eggs, crumbs of bread, grated nutmeg, a little pepper, and salt.
Lay them best side to roast them, or fry them brown in rich butter.
Lay each steak on a bay-leaf.
Cover each steak with a piece of toasted bacon.
Boil good gravy, a few truffles, morels, and mushrooms together.
Pour the gravy mixture into the dish.
Send to table.

Original Text

TAKE a rump of beef; cut into steaks half a quarter long, about an inch thick, let them be squared, lay on some good force-meat made with veal, roll them, tie them once round with a hard knot, dip them in eggs, crumbs of bread, and grated nutmeg, and a little pepper and salt. Lay them best side to roast them, or fry them brown in rich butter, lay them every one on a bay-leaf, and cover them every one with a piece of bacon toasted; have some good gravy, a few truffles and morels, and mushrooms; boil all together, pour into the dish, and send it to table.

Notes

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