Mrs Beetons Meat Recipes Revisited
Stewed Beef or Rump Steak
(an Entree)
900g (2lb) Beef or Rump Steak
285ml (˝ pint) Water
3 Onions
3 Carrots
2 Turnips
50-85g (2-3oz) Butter
1 tsp Salt
1 tbsp Ketchup
1 tbsp Flour
˝ tsp Pepper
Have the steaks cut tolerably thick and rather lean.
Divide them into convenient sized pieces and fry them in the butter, to a nice brown on both sides.
Clean and pare the vegetables, cut the onions and carrots into thin slices and the turnips into dice and fry in the same fat that the steaks were done in.
Put all into a saucepan, add 285ml (˝ pint) water, or rather more if needed.
Simmer very gently for 2˝ or 3 hours.
When nearly done, skim well, add salt, pepper and ketchup and thicken with a tablespoonful of flour mixed with 2 of cold water.
Allow it boil for a minute or two after the thickening is added and serve.
If you have a vegetable scoop, use it to cut the vegetables in fanciful shapes.
Add Ketchup, Harvey's sauce, or walnut liquor can be used to flavour the gravy.
It is less rich if cooked the previous day, so that the fat can be taken off when cold
Then it would require warming through before serving.
Time: 3 hours.
Sufficient for 4 or 5 persons.
Seasonable at any time.
STEWED BEEF or RUMP STEAK
(an Entree)
666. INGREDIENTS - About 2 lbs. of beef or rump steak, 3 onions, 2 turnips, 3 carrots, 2 or 3 oz. of butter, 1/2 pint of water, 1 teaspoonful of salt, 1/2 do. of pepper, 1 tablespoonful of ketchup, 1 tablespoonful of flour.
Mode - Have the steaks cut tolerably thick and rather lean; divide them into convenient-sized pieces, and fry them in the butter a nice brown on both sides. Cleanse and pare the vegetables, cut the onions and carrots into thin slices, and the turnips into dice, and fry these in the same fat that the steaks were done in. Put all into a saucepan, add 1/2 pint of water, or rather more should it be necessary, and simmer very gently for 2–1/2 or 3 hours; when nearly done, skim well, add salt, pepper, and ketchup in the above proportions, and thicken with a tablespoonful of flour mixed with 2 of cold water. Let it boil up for a minute or two after the thickening is added, and serve. When a vegetable-scoop is at hand, use it to cut the vegetables in fanciful shapes, and tomato, Harvey’s sauce, or walnut-liquor may be used to flavour the gravy. It is less rich if stewed the previous day, so that the fat may be taken off when cold; when wanted for table, it will merely require warming through.
Time - 3 hours.
Average cost, 1s. per lb.
Sufficient for 4 or 5 persons.
Seasonable at any time.
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