Mr Darcy’s Favourite Beef-Steak Dinner “We sate down to dinner a little after five, and had some beef-steaks and a boiled fowl, but no oyster sauce.” Jane Austen to Cassandra October 24, 1798 Georgian England was famous for its beef. All parts of the animal were used, from the cheeks to the tail, and these in turn were prepared in any number of way: Soups, pies, puddings, sausages, roasts, ragouts, steaks and more. Many of the recipes are still familiar to us today. This recipe, with its shallot gravy is a delicious take on traditional steak and as a bonus, cooks up in about ten minutes. This is likely to have been one of Darcy’s favourites. To Fry Beef-Steaks Take rump steaks, pepper and salt them, fry them in a little butter very quick and brown; take them out, and put them into a dish, pour the fat out of the frying pan, and then take a half a pint of hot gravy; if no gravy, half a pint of hot water, and put into the pan, and a little butter rolled in flour, a little pepper and salt, and two or three shallots chopped fine: boil them up in your pan for two minutes, then put it over the steaks, and send them to the table. Hannah Glasse: The Art of Cookery Made Plain and Easy 2- 454 g / 16 oz /1 Lb Rump Steaks 2tbsp Butter, divided 1 tbsp Flour 240 ml / 8 fl oz
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