Mrs Beetons Meat Recipes Revisited
Beef Steak
Rolled, Roasted and Stuffed
900g (2lb) Rump Steak
Forcemeat
Clarified Butter
Salt and Pepper, to taste
Have the steaks cut rather thickly from a well hung rump of beef.
Sprinkle with a seasoning of salt and pepper.
Spread the forcemeat over half of the steak.
Roll it up, bind and skewer it firmly, so the forcemeat will not escape and roast it for about 1½ hours, or rather longer, if the roll is very large and thick.
Keep it constantly basted with butter.
Serve with brown gravy, some of which must be poured round the steak and the remainder sent to table in a tureen.
Time: 1-1½ hour.
Sufficient for 4 persons.
Seasonable all the year, but best in winter.
BEEF-STEAK, Rolled, Roasted, and Stuffed
663. INGREDIENTS - 2 lbs. of rump-steak, forcemeat No. 417, pepper and salt to taste, clarified butter.
Mode - Have the steaks cut rather thick from a well-hung rump of beef, and sprinkle over them a seasoning of pepper and salt. Make a forcemeat by recipe No. 417; spread it over half of the steak; roll it up, bind and skewer it firmly, that the forcemeat may not escape, and roast it before a nice clear fire for about 1-1/2 hour, or rather longer, should the roll be very large and thick. Keep it constantly basted with butter, and serve with brown gravy, some of which must be poured round the steak, and the remainder sent to table in a tureen.
Time - 1-1/2 hour.
Average cost, 1s. per lb.
Sufficient for 4 persons.
Seasonable all the year, but best in winter.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved