Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 126

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Ingredients.—2 lbs. of rump-steak,¼ lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot, finely minced,½ pickled walnut, 1 teaspoonful of capers. Mode.—Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish. Time.—10 minutes. Average cost, 1s. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.