Rump Steaks broiled, with Onion Gravy

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

for the gravy

two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two table-spoonfuls of water ↝ Water, tap [Tap water]
half a pint of good broth ↝ Soup, broth [Soups, broth-based]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mushroom ketchup ↝ Ketchup [Tomato-based condiments]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

for serving

a broiled rump-steak ↝ Emu, full rump, raw [Poultry Products]

Instructions (3)

Peel and slice two large onions; put them into a stewpan with two table-spoonfuls of water; set it on a slow fire till the water is boiled away and the onions have become a little brown.
Add half a pint of good broth; boil the onions till tender; strain the broth from them, and chop them fine.
Thicken with flour and butter, and season with mushroom ketchup, pepper, and salt; put the onions in, and boil it gently for five minutes: pour the gravy over a broiled rump-steak.

Original Text

Rump Steaks broiled, with Onion Gravy.

Peel and slice two large onions; put them into a stewpan with two table-spoonfuls of water; set it on a slow fire till the water is boiled away and the onions have become a little brown. Add half a pint of good broth; boil the onions till tender; strain the broth from them, and chop them fine; thicken with flour and butter, and season with mushroom ketchup, pepper, and salt; put the onions in, and boil it gently for five minutes: pour the gravy over a broiled rump-steak.

Notes

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