Stewed Beef or Rump Steak
www.gutenberg.org
3 of 9 items checked · 5 aisles
Produce
- Checked by You
Meat & Poultry
Dairy & Eggs
- Checked by You
Pantry / Durable
- Checked by You
Archive recipe
A historic Victorian British dish of about 2 lbs. of beef, onions, turnips, carrots and butter. Adapted from Stewed Beef or Rump Steak, from The Book of Household Management (1861).
Adapted from Stewed Beef or Rump Steak, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/stewed-beef-or-rump-steak.md.
The dish
3 of 9 items checked
www.gutenberg.org
3 of 9 items checked · 5 aisles
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
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)