Stuffed Steak with Thick 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 (9)
Steak
Stuffing
Topping for Steak
Sauce
Serving
Instructions (6)
  1. Take two pounds of rump steak, free it from sinews; make about four large cuts in it without cutting it right through, with a sharp knife.
  2. Lay the stuffing (sage and onion according to rec: 40) on the steak, cover with a piece of flare, or if not available a piece of buttered paper tied round with string, and bake for one hour.
  3. Lay the meat on a dish and remove the string and paper.
  4. Put a pinch of pepper and salt into the baking tin and about a teacupful of water.
  5. Place over the top of the stove until it boils, stir into it a tablespoonful and a half of carefully mixed flour, bring it to the boil again and carefully strain it through a gravy strainer over the meat.
  6. Serve with baked or boiled potatoes.
Original Text
Stuffed Steak with Thick Sauce Take two pounds of rump steak, free it from sinews; make about four large cuts in it without cutting it right through, with a sharp knife. Lay the stuffing (sage and onion according to rec: 40) on the steak, cover with a piece of flare, or if not available a piece of buttered paper tied round with string, and bake for one hour. Lay the meat on a dish and remove the string and paper. Put a pinch of pepper and salt into the baking tin and about a teacupful of water. [Pg 74]Place over the top of the stove until it boils, stir into it a tablespoonful and a half of carefully mixed flour, bring it to the boil again and carefully strain it through a gravy strainer over the meat. Serve with baked or boiled potatoes.
Notes
—