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Classic
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page 37
Beef-steaks and Oyster-sauce.
Strain off the liquor from the oysters, and throw them into cold water to take
off the grit, while you simmer the liquor with a bit of mace and lemon-peel;
then put the oysters in, stew them a few minutes, and a little cream if you have
it, and some butter rubbed in a bit of flour: let them boil up once; and have
rump-steaks, well seasoned and broiled, ready for throwing the oyster-sauce
over, moment you are to serve.
Staffordshire Beef-steaks.
Beat them a little with a rolling-pin, flour and season, then fry with sliced
onion of a fine light brown; lay the steaks into a stew-pan, and pour as much
boiling water over them as will serve for sauce: stew them very gently half an
hour, and add a spoonful of ketchup, or walnut-liquor, before you serve.
Italian Beef-steaks.
Cut a fine large steak from a rump that has been well hung, or it will do from
any tender part: beat it, and season with pepper, salt and onion; lay it in an
iron stew-pan that has a cover to fit quite close, and set it by the side of the
fire without water. Take care it does not burn, but it must have a strong heat:
in two or three hours it will be quite tender, and then serve with its own
gravy.
Beef-Collop.
Cut thin slices of beef from the rump, or any other tender part, and divide them
into pieces three inches long; beat them with the blade of a knife, and flour
them. Fry the collops quick in butter two minutes; then lay them, into a small
stew-pan, and cover them with a pint of gravy; add a bit of butter rubbed in
Hour, pepper, salt, the least bit of shalot shred as fine as possible, half a
walnut, four small pickled cucumbers, and a tea-spoonful of capers cut small.
Take care that it does not boil; and serve the stew in a very hot covered dish.
Beef-Palates.
Simmer them in water several hours, till they will peel;
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