Home › The Principles of Cookery › Rump Steak, Stewed, with Oysters

Rump Steak, Stewed, with Oysters

Take a slice of rump steak three-quarters of an inch thick, weighing about two and a quarter pounds. Rub this well on both sides with a savoury mixture made of minced onions, three salt-spoonfuls of salt, and as much summer savoury as will lie on a sixpence, then fry it in hot fat till lightly browned. Lay it in a saucepan with three-quarters of a pint of water, and add a clove, two allspice, a blade of mace, and the liquor from two dozen oysters. Cover the saucepan closely, and let the steak simmer gently till tender. Take out the meat, strain the gravy, and thicken with a little brown thickening or flour and butter. Let it boil till smooth. Put back the steak and the oysters bearded, let them simmer for five minutes, and then serve. They must on no account boil. Time, one and a half to two hours. Probable cost, rump steak, 1s. 4d. to 1s. 6d. per pound. Sufficient for five or six persons.