Beef Steaks, to stew. [99]

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 (25)

Pepper and salt two fine rump steaks ↝ Emu, full rump, raw [Poultry Products]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some mace ↝ Spices, mace, ground [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
one anchovy
a bundle of sweet herbs
a gill of white wine ↝ Wine, white [Wine]
a little butter mixed with flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little butter mixed with flour ↝ Flour, 00 [Cereal Grains and Pasta]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dozen oysters blanched ↝ Oysters, raw [Shellfish]
a little of the oyster liquor ↝ Oysters, raw [Shellfish]
horseradish ↝ Horseradish [Mustard and other condiments]
three pounds of rump steaks ↝ Emu, full rump, raw [Poultry Products]
a pint of water ↝ Water, tap [Tap water]
the same quantity of small beer ↝ Beer [Beer]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
turnips cut into balls ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots into shapes ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (8)

Pepper and salt two fine rump steaks; lay them in a stewpan with a few cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a gill of white wine, and a little butter mixed with flour; cover them close, stew them very gently till they are tender, and shake the pan round often to keep them from sticking.
Take them carefully out, flour and fry them of a nice brown in fresh butter, and put them in a dish.
In the mean time strain off the gravy from the fat out of the frying-pan, and put it in the sauce, with a dozen oysters blanched, and a little of the oyster liquor; give it a boil up, pour it over the steaks, and garnish with horseradish.
You may fry them first and then stew them; put them in a dish, and strain the sauce over them without any oysters, as a common dish.

Another way.

Beat three pounds of rump steaks; put them in a stewpan, with a pint of water, the same quantity of small beer, six cloves, a large onion, a bunch of sweet-herbs, a carrot, a turnip, pepper, and salt.
Stew this very gently, closely covered, for four or five hours; but take care the meat does not go to rags, by being done too fast.
Take up the meat, and strain the gravy over it.
Have turnips cut into balls, and carrots into shapes, and put them over the meat.

Original Text

Beef Steaks, to stew.

Pepper and salt two fine rump steaks; lay them in a stewpan with a few cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a gill of white wine, and a little butter mixed with flour; cover them close, stew them very gently till they are tender, and shake the pan round often to keep them from sticking. Take them carefully out, flour and fry them of a nice brown in fresh butter, and put them in a dish. In the mean time strain off the gravy from the fat out of the frying-pan, and put it in the sauce, with a dozen oysters blanched, and a little of the oyster liquor; give it a boil up, pour it over the steaks, and garnish with horseradish. You may fry them first and then stew them; put them in a dish, and strain the sauce over them without any oysters, as a common dish.

Another way.

Beat three pounds of rump steaks; put them in a stewpan, with a pint of water, the same quantity of small beer, six cloves, a large onion, a bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this very gently, closely covered, for four or five hours; but take care the meat does not go to rags, by being done too fast. Take up the meat, and strain the gravy over it. Have turnips cut into balls, and carrots into shapes, and put them over the meat.

[99]

Notes

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