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RUMP-STEAK, Rolled, Roasted, and Stuffed

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—2 lbs.
  2. of rump-steak, forcemeat, pepper and salt to taste, clarified butter.
  3. Mode.—Have the steaks cut rather thick from a well-hung rump of beef, and sprinkle over them a seasoning of pepper and salt.
  4. Make a forcemeat;
  5. spread it over half of the steak;
  6. roll it up, bind and skewer it firmly, that the forcemeat may not escape, and roast it before a nice clear fire for about 1½ hour, or rather longer, should the roll be very large and thick.
  7. 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.
  8. Time.—1½ hour.
  9. Average cost, 1_s.
  10. per lb.
  11. Sufficient for 4 persons.
  12. Seasonable all the year, but best in winter.