Stewed Rump-steaks
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Archive recipe
A historic Australian dish of steaks, onions, carrot, flour and ketchup. Adapted from Stewed Rump-steaks, from The English and Australian Cookery Book (1864).
Adapted from Stewed Rump-steaks, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/stewed-rump-steaks.md.
The dish
3 of 8 items checked
archive.org
3 of 8 items checked · 4 aisles
Take two pounds of steaks, and put them into a stewpan with just sufficient water to cover them, and let them simmer for half an hour
then add six large onions whole, with a little pepper and salt, a carrot cut up, and some thickening, consisting of two table-spoonfuls of flour and some ketchup, and a tea-spoonful of mustard
Let it simmer for an hour longer, and the steaks will be done
They must be sufficiently cooked, and at the same time not done to rags, or they are spoilt
Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)