Rump Steak à la Polonaise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a piece of well hung rump of beef, cut a steak from it about two inches thick and season it well with ground ginger, salt, chopped eschalot, and salad oil or warm butter, let it remain in the ...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- tarragon
- horseradish
- chervil
- artichoke bottoms
- warm butter
- asparagus
- cauliflower
- salt
- ginger
- salad oil
- eschalot
- beef
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