Mrs Beetons Meat Recipes Revisited
Beef Steaks and Oyster Sauce
900g (2lb) Rump Steak
36 Oysters,
Oyster Sauce
Salt and Pepper, to taste.
Make the oyster sauce and when that is ready, keep it warm, but do not let it keep boiling.
Have the steaks cut of an equal thickness, grill them, turning often, that the juices do not escape.
In about 8 minutes they will be done, put them on a very hot dish.
Smother with the oyster sauce and the remainder served in a tureen.
Serve quickly.
Time: About 8 to 10 minutes, according to the thickness of the steak.
Sufficient for 4 persons.
Seasonable from September to April.
BEEF-STEAKS AND OYSTER SAUCE
603. INGREDIENTS - 3 dozen oysters, ingredients for oyster sauce (see No. 492), 2 lbs. of rump-steak, seasoning to taste of pepper and salt.
Mode - Make the oyster sauce by recipe No. 492, and when that is ready, put it by the side of the fire, but do not let it keep boiling. Have the steaks cut of an equal thickness, broil them over a very clear fire, turning them often, that the gravy may not escape. In about 8 minutes they will be done, then put them on a very hot dish; smother with the oyster sauce, and the remainder send to table in a tureen. Serve quickly.
Time - About 8 to 10 minutes, according to the thickness of the steak.
Average cost, 1s. per lb.
Sufficient for 4 persons.
Seasonable from September to April.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2004. All rights reserved