Rump steak

“ If warm, they will be made into ragouts, or some form of dish with a brown or tomato sauce. It is well to bear in mind that white meats will be served with white or yellow sauces; dark meats with brown or tomato sauces. The coarse tops of the sirloin steak, the tough end of the rump steak, if broiled, cannot possibly be eaten, as the dry heat renders them difficult of mastication. Cut them off before the steak is broiled, and put them aside to use for Hamburg steaks, curry balls, timbale or cannelon, making a new and sightly dish from that which would otherwise have been thrown away. ”

“ Great expedition is necessary in sending broiled steaks to table; and, to have them in perfection, they should not be cooked till everything else prepared for dinner has been dished up, as their excellence entirely depends on their being served very hot. Garnish with scraped horseradish, or slices of cucumber. Oyster, tomato, onion, and many other sauces, are frequent accompaniments to rump-steak, but true lovers of this English dish generally reject all additions but pepper and salt. ”

“ A rump steak may also be served broiled as above, with a little maître d’hôtel, or anchovy butter, rubbed, over as soon as done, and potatoes cut the size of half crown or shilling pieces, and fried crisp in hot fat; dress round. Or a steak may be served, with a few water-cresses, well washed, and dried upon a plate sprinkled with a little pepper, salt, and vinegar, and garnished round; a little oil might also be added.
Veal of about two to three months old is the best; the flesh ought to be white, approaching to pink, and the fat firm ”

“ A fillet of beef, namely, the under cut of the rump, makes very nice steaks; cut in pieces 1⁄4 inch in thickness, put them on the gridiron over a sharp fire, season them whilst broiling with pepper and salt, and turn them often, to keep the gravy in. Make a sauce of the yolks of 4 eggs, 1⁄2 lb. butter, in slices, salt, pepper, the juice of 1⁄2 a lemon, and a little chopped parsley; keep stirring it over the fire in every direction, till rather thick, then take it off and keep stirring until the butter is melted; if too thick, add milk or cream, and pour round the steak. ”

“ A rump steak, for instance, hardly needs to be carved, but it has to be cut and helped very neatly, and not distributed in irregular mis-shapen hunks, but rather, as a rule, in oblong finger-shaped pieces, with a nice modicum of fat attached, if possible, but certainly going with each portion of lean. ”

“ Preparation 25 minutes. 1 cross cut of rump steak (13⁄4 inches thick) 2 tbsp. butter 1⁄2 tsp. salt 2 c. small beets 1⁄8 tsp. pepper 6 slices tomato 6 slices lemon 6 stuffed olives 6 potatoes
Wipe steak, remove superfluous fat, and pan broil seven minutes. Grease an oak plank and arrange, close to the edge, a border of mashed potatoes, pressed through a pastry bag. Remove steak to plank, put into a hot oven, and bake until steak is cooked and potatoes are browned. Spread steak with butter, salt and pepper, and garnish with parsley, lemon and olives. ”

“ Season each piece; roll it up and tie it with strong thread; dredge them in flour, and fry in plenty of hot fat (they may be dipped in egg batter and rolled in bread crumb if liked) ; remove the thread; arrange them neatly on a hot dish; garnish with parsley, and send to table with sauce tartare (which see) .
Hamburg Steak, Sauce Piquante.—Select a thick rump steak, and with a stiff-backed kitchen knife scrape away the lean meat from the sinews. ”

“ Take a thick and tender slice of rump of about 2 lbs, make a dressing of cup of bread crumbs, 1 egg, 1 tablespoon melted butter, 1 tablespoon poultry seasoning, mix all together with hot milk with pepper and salt to taste. Roll the dressing up in the steak, wind a piece of twine around it, taking care to secure the ends. ”

“ Unless the animal is a very fine one, the inferior pieces are apt to be tough, hard, and coarse. The round is the best piece for corning or salting, and [139] for cooking, as beef a-la-mode, or converting into what, in England, is called rump-steaks. These steaks require a rolling-pin, before they can be made tender enough for good eating, or good digestion. The finest and tenderest steaks are those cut from the sirloin. The meat of a young well-fed heifer is very good ”

“ Cut some thin slices of beef steak, and on each place a little forcemeat of fowl or veal, to which add a little sausage meat: roll up the slices of beef and cook them with butter and onions, and when they are well browned pour some stock over them, and let them absorb it. Serve with a tomato sauce (No. 10) , or sauce piquante made with a quarter of a pint of rich Espagnole (No. 1) , and a dessert-spoonful of New Century sauce (see No. 71 note) .
No. 76. Stufato alla Milanese (Stewed Beef)
Ingredients: Rump steak, bacon, ham, salt, pepper, cinnamon, cloves, butter, onions, Burgundy. ”

“ Porterhouse and sirloin cuts are the most expensive, on account of the great loss in bone and fat, although price per pound is about the same as for cross-cut of rump. Round steak is very juicy, but, having coarser fibre, is not as tender. Steaks should be cut at least an inch thick, and from that to two and one-half inches. The flank end of sirloin steak should be removed before cooking. It may be put in soup kettle, or lean part may be chopped and utilized for meat cakes, fat tried out and clarified for shortening. ”

“ Cook one-half teaspoon finely chopped shallot in one tablespoon tarragon vinegar five minutes. Wash one-third cup butter, and divide in thirds. Add one piece butter to mixture, with yolks two eggs, one teaspoon lemon juice, and one teaspoon meat extract. Cook over hot water, stirring constantly; as soon as butter is melted, add second piece, and then third piece. When mixture thickens, add one-half tablespoon grated horseradish.
Steak à la Chiron Spread broiled rump steak with Hollandaise Sauce I to which is added a few drops onion juice and one-half tablespoon finely chopped parsley. ”

“ If it is all to be used as a steak, the better way is to buy the top alone; but if you wish to make a stew one day and have a steak another, it is cheaper to buy both parts together. Round steak is not, of course, as tender as tenderloin, sirloin or rump, but it has a far richer and higher flavor than any of the others. It should be cut thick, and be cooked rare over a quick fire. ”

“ Fresh beef from the ribs, boiled with turnips, is considered a nice dish by some persons.
For steak, nothing is so nice as tenderloin or porter-house steak. I take this occasion to protest against the unwholesome custom of frying steak in lard. When inconvenient to broil, it may be deliciously cooked by being first beaten till tender, then laid in a hot frying-pan, closely covered, and cooked without lard or butter, in its own juices. When scorched brown on both sides, but not hard, remove the pan from the fire, pepper and salt the steak, and put a large tablespoonful of fresh butter on it. ”

“ The roasting piece will still be large enough for the family dinner, and the corned piece will do for another day, with a pudding or another small dish of meat. The back part of the rump is a convenient and economical piece, especially for a small family. It is a long and rather narrow piece, weighing about ten pounds, and contains less fat and bone than any other, equally good, in the ox. The thickest end affords nice steaks, and next to them is a good roasting piece, and the thinnest end which contains the bone, is very good corned, or for a soup. ”

“ When his work was nearly complete she spread a square of white linen upon a flat rock and set forth the other contents of the hamper—olives and bread and butter, crisp celery-hearts, and cream cheese and a tin of biscuits. She heated the plates and cups before the fire, and as he withdrew his steak from the coals she set a smoking hot platter before him and offered him the materials for seasoning.
“You're a crack camper for sure,” he declared. “Ah-h—does that steak look fit for the gods, or not? How's the coffee? Clear?” ”

“ In choice and well-fed beef, the lean will be found intergrained with fat: very lean meat is generally of an inferior quality.
The ribs, the sirloin, and the rump, are the proper joints for roasting. The round, or buttock, the edgebone, the second round, or mouse-buttock, the shin, the brisket, the shoulder or leg of mutton piece, and the clod, may be boiled or stewed. The neck is generally used for soup or gravy; and the thin flank for collaring. The best steaks are cut from the middle of the rump ”

“ Set the gridiron over the coals in a slanting direction, that the meat may not be smoked by the fat dropping into the fire directly under it. When the gridiron is quite hot, rub the bars with suet, sprinkle a little salt over the coals, and lay on the steaks. Turn them frequently with a pair of steak-tongs, or with a knife and fork. A quarter of an hour is generally sufficient time to broil a beef-steak. ”

“ Let the beef soak in the water, stirring occasionally, for two hours; then put it on the stove and heat it until the red color disappears; never boil it. Skim off all grease, salt to taste.
BEEF JUICE. Round steak cut an inch thick; slightly broil like beefsteak for the table, cut into squares of an inch, squeeze in a lemon squeezer, skim carefully and salt. Serve either very cold, or place the cup containing the juice in a bowl of boiling water, stir carefully, and as soon as the juice is warm serve. If left a moment too long it is spoiled, as it curdles. ”

“ The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more tender than the rump if it be kept long enough; cut the steaks half an inch thick, beat them a little, have fine clear coals, rub the bars of the gridiron with a cloth dipped in lard before you put it over the coals, that none may drip to cause a bad smell, put no salt on till you dish them, broil them quick, turning them frequently ”

“ Ribs may also be broiled like steaks, and served either with a maître d'hôtel, mushrooms, potatoes, or water-cress. The low cuts of beef are generally used to make broth, or stewed.
STEAKS.
The best piece of beef for a steak is the tenderloin.
What is called a porter-house steak is the tenderloin, sirloin, and other surrounding parts cut in slices.
A steak should never be less than three-quarters of an inch in thickness. ”

“ Have your steak well pounded or mangled,—a sirloin steak is very good for this purpose,—lay it on the hot, dry pan and cover it instantly as tightly as possible. When the meat touches the heated pan it will seethe and adhere to it, but in a few seconds it will become loosened and juicy; turn the steak every half-minute, but be careful to do it as quickly as possible, so that it may not be long uncovered. When nearly done, sprinkle on pepper and salt, lay a small piece of butter on the steak, and add a table-spoonful of strong coffee. ”

“ The best beef steak is cut from the inner part of the sirloin. Good steak may be cut from the ribs.
If you wish to practise economy, buy the chuck, or piece between the shoulder and the neck; it makes a good roast or steak, and is excellent for stewing or baking. The thick part of the flank is also a profitable piece; good to bake or boil, or even roast.
The leg and shin of beef make the best soup—the heart is profitable meat, and good broiled or roasted. The leg rand is used for mince pies—it needs to be boiled till it is very tender. The tongue, when fresh, is a rich part for mince pies. ”

“ Add a pinch of saffron or thyme—salt and pepper to taste.
This sauce can be used for only one meal, as it sours after a few hours. Sauce should be applied by each person as desired until it’s all gone.
STEAK SAUCE
Have a large platter very, very hot—really hot!
Then the minute the steak is done, put it on the platter and work fast. Over the steak sprinkle a very little bit of dry English mustard. Then a squeeze or two of lemon. Now several thin slices of butter, a little Worcestershire sauce, salt, pepper and paprika. Rub all this in with a broad knife. Turn steak and repeat the operation. ”

“ Some cooks flour the meat slightly before it is laid into the crust, but we do not think it an improvement: where fat is liked, a portion may be added with the lean, but all skin and sinew should be carefully rejected. Beat the steak with a paste roller, or cutlet-bat, should it not appear to be perfectly tender, and divide it into portions about the width of two fingers. Two or three dozens of oysters, bearded and washed free from grit in their own liquor (which should afterwards be strained and poured into the pudding) , may be intermingled with the meat. ”

“ Two tablespoons of butter,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Juice of one lemon,
Grated rind of one-fourth lemon.
Bring to a boil and cook slowly for fifteen minutes; then add the snapper meat, heat slowly 10 minutes, serve.
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STEAKS
The selection of steak depends entirely upon the number of persons to be served. A steak cannot be classed as a cheap meat; the portions of bone and trimming makes this meat a rare luxury in these times of high prices.
Yet there come times when the men folk want steak—and steak it must be. ”

“ Have five pounds of beef, cut from the face of the rump. Wipe meat, sprinkle with salt, pepper, and dredge with flour. Brown richly in an iron skillet in some of its own fat tried out, turning often. Remove to kettle and cover with boiling water. Add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip sliced, and one-half onion sliced. Add two sprays each of parsley and thyme and one of marjoram. ”