Recipes > Meat > Beef > Steak > Beef Steaks, to stew

Beef Steaks, to stew


  • 2 fine rump steaks
  • pepper
  • salt
  • a few cloves
  • some mace
  • 1 onion
  • 1 anchovy
  • 1 bundle of sweet herbs
  • 2 gill of white wine
  • butter
  • flour
  • 12 oysters blanched
  • horseradish


Pepper and salt the steaks; lay them in a stewpan with the cloves, mace, onion, anchovy, sweet herbs, white wine, and a little butter mixed with flour; cover them close, stew them very gently till they are tender, and shake the pan round often to keep them from sticking. Take them carefully out, flour and fry them of a nice brown in fresh butter, and put them in a dish. In the mean time strain off the gravy from the fat out of the frying-pan, and put it in the sauce, with the oysters, and a little of the oyster liquor; give it a boil up, pour it over the steaks, and garnish with horseradish. You may fry them first and then stew them; put them in a dish, and strain the sauce over them without any oysters, as a common dish.


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The Lady's Own Cookery Book (1844).

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