Rump Steak with Kidney and Mushroom Sauce

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Melt over a clear fire an ounce of butter in an enamelled frying pan.
  2. Put in one and a half pounds of rump steak to fry briskly for five minutes, turning over once.
  3. Put the stove top on then and cook the steak for fifteen to twenty minutes more.
  4. Prepare half an ox kidney cut into dice, half a Spanish onion chopped very fine, and six or seven mushrooms (which have been previously placed in salted water for a short time to remove all grit).
  5. After dishing the steak put the kidney in the pan first, then the onion, then the mushrooms and fry very briskly but lightly for ten to fifteen minutes.
  6. Then add half a teaspoonful of Worcester sauce, six tablespoonfuls of water, and half a tablespoonful of flour mixed very smooth and thin with a little water.
  7. Bring to a boil and turn over the steak before serving.
Original Text
Rump Steak with Kidney and Mushroom Sauce Melt over a clear fire an ounce of butter in an enamelled frying pan, then put in one and a half pounds of rump steak to fry briskly for five minutes, turning over once. Put the stove top on then and cook the steak for fifteen to twenty minutes more. Prepare half an ox kidney cut into dice, half a Spanish onion chopped very fine, and six or seven mushrooms (which have been previously placed in salted water for a short time to remove all grit). After dishing the steak put the kidney in the pan first, then the onion, then the mushrooms and fry very briskly but lightly for ten to fifteen minutes. Then add half a teaspoonful of Worcester sauce, six tablespoonfuls of water, and half a tablespoonful of flour mixed very smooth and thin with a little water. Bring to a boil and turn over the steak before serving.
Notes
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