Allow the same proportions of butter and flour as in the preceding recipe, and proceed in the same manner as for brown roux, but do not keep it on the fire too long, and take care not to let it colour. This is used for thickening white sauce. Pour it into a jar to use when wanted. Time.—¼ hour. Average cost, 7d. Sufficient.—A dessertspoonful will thicken a pint of gravy.
Note.—Besides the above, sauces may be thickened with potato flour, ground rice, baked flour, arrowroot, &c.: the latter will be found far preferable to the ordinary flour for white sauces. A slice of bread, toasted and added to gravies, answers the two purposes of thickening and colouring them.
RUMP-STEAK, Fried.
Ingredients.—Steaks, butter or clarified dripping. Mode.—Although broiling is a far superior method of cooking steaks to frying them, yet, when the cook is not very expert, the latter mode may be adopted; and, when properly done, the dish may really look very inviting, and the flavour be good. The steaks should be cut rather thinner than for broiling, and with a small quantity of fat to each. Put some butter or clarified dripping into a frying-pan; let it get quite hot, then lay in the steaks. Turn them frequently until done, which will be in about 8 minutes, or rather more, should the steaks be very thick. Serve on a very hot dish, in which put a small piece of butter and a tablespoonful of ketchup, and season with pepper and salt. They should be sent to table quickly, as when cold the steaks are entirely spoiled. Time.—8 minutes for a medium-sized steak, rather longer for a very thick one. Average cost, 1s. per lb. Seasonable all the year, but not good in summer, as the meat cannot hang to get tender.
Note.—Where much gravy is liked, make it in the following manner:—As soon as the steaks are done, dish them, pour a little boiling water into the frying-pan, add a seasoning of pepper and salt, a small piece of butter, and a tablespoonful of Harvey’s sauce or mushroom ketchup. Hold the pan over the fire for a minute or two, just let the gravy simmer, then pour on the steak, and serve.
RUMP-STEAK AND KIDNEY PUDDING.
Ingredients.—2 lbs. of rump-steak, 2 kidneys, seasoning to taste of salt and black pepper, suet crust made with milk (see [Pastry]), in the proportion of 6 oz. of suet to each 1 lb. of flour. Mode.—Procure some tender rump-steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into 8 pieces. Line the dish with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak, kidney, and seasoning. Proceed in this manner till the dish is full, when pour in sufficient water to come within 2 inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste. Wring out a cloth in hot water, flour it, and tie up the pudding; put it into boiling water, and let it boil for at least 4 hours. If the water diminishes, always replenish with some hot in a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish, or with a napkin pinned round it. Serve quickly. Time.—For a pudding with 2 lbs. of steak and 2 kidneys allow 4 hours. Average cost, 2s. 8d. Sufficient for 6 persons. Seasonable all the year, but more suitable in winter.
Note.—Rump-steak pudding may be very much enriched by adding a few oysters or mushrooms. In Sussex, the inhabitants are noted for their savoury puddings, which are usually made in the manner just described. It differs from the general way of making them, as the meat is cut up into very small pieces and the basin is differently shaped, resembling a very large saucer: on trial, this pudding will be found far nicer, and more full of gravy, than when laid in large pieces in the dish.
RUMP-STEAK AND OYSTER SAUCE.
Ingredients.—3 dozen oysters, ingredients for oyster sauce, 2 lb. of rump-steak, seasoning to taste of pepper and salt. Mode.—Make the oyster sauce, and when that is ready, put it by the side of the fire, but do not let it keep boiling. Have the steaks cut of an equal thickness, broil them over a very clear fire, turning them often, that the gravy may not escape. In about 8 minutes they will be done, when put them on a very hot dish; smother with the oyster sauce, and the remainder send to table in a tureen. Serve quickly. Time.—About 8 to 10 minutes, according to the thickness of the steak. Average cost, 1s. per lb. Sufficient for 4 persons. Seasonable from September to April.