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📝 Description
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75
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🥘 Ingredients
3 dozen oysters, ingredients for oyster sauce (see No. 492), 2 lbs. of rump-steak, seasoning to taste of pepper and salt.
👨🍳 Method
Make the oyster sauce by recipe No. 492, 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, then put them on a very hot dish; smother with the oyster sauce, and the remainder send to table in a tureen. Serve quickly.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe expecting a simple beefsteak dinner, but the oyster sauce elevated it to something truly special. The method of keeping the sauce warm but not boiling was a delightful surprise; it allowed the flavors to meld without becoming overpowering. I found the key to this dish was the constant turning of the steaks over the fire, ensuring even cooking and preventing the loss of precious juices. This dish is perfect for the weeknight cook seeking a bit of elegance without too much fuss. The oyster sauce, made separately, can be prepared in advance, leaving only the quick cooking of the steaks to be done at the last minute. The result is a meal that feels both comforting and refined. It's a recipe that honors the past while fitting neatly into a modern kitchen.
