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Rump Steak, Stuffed

A rolled rump steak filled with veal stuffing, braised in stock or water until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rump Steak, Stuffed

Ingredients

Directions

Prepare

  1. Lay the steak on a table and spread the veal stuffing over it.

  2. Roll the steak tightly and tie it securely with twine.

Cook

  1. In a saucepan, dissolve the bacon fat and brown the rolled steak on all sides.

  2. Pour the stock or water over the steak, cover the saucepan, and let it stew gently for 2 hours until tender.

Serve

  1. Place the meat on a hot dish and remove the twine.

  2. Thicken the gravy, pour it over the beef, and serve very hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rump steak
Forms the main body of the dish and becomes tender through slow stewing.
Veal stuffing
Adds flavour and moisture inside the rolled steak as it cooks.
Bacon fat
Carries heat for browning the outside of the rolled steak and adds savoury flavour.
Stock or water
Provides the liquid for gentle stewing and becomes the base of the gravy.

The step that matters

Browning the rolled steak on all sides. Browning creates savoury, roasted flavours through the Maillard reaction, which flavours the gravy. Thorough, even colour on every side gives better taste than pale patches.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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