Sauce For Rump Steak
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Ale |
| 1/2 | c | Red wine |
| 1/2 | c | Tomato catsup |
| Butter | ||
| Pepper | ||
| Garlic vinegar |
INSTRUCTIONS
Laura Steele This is another Mormon period recipe that may be from a non-Mormon, since it uses two kinds of alcoholic beverage. Tomato catsup in this era should have been homemade and would have had stronger spicing than typical today. Place the ale, wine and catsup in a sauce pan with a piece of butter, some ground pepper, and a tsp. of garlic inegar. Stir this over the fire, and pour it very hot upon the steak. This is also a pleasant addition to gravy. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 880
Calories From Fat: 810
Total Fat: 92.1g
Cholesterol: 244mg
Sodium: 30.8mg
Potassium: 85.7mg
Carbohydrates: 11.6g
Fiber: <1g
Sugar: 10.7g
Protein: 1.1g