Beef Steak Stewed in Its Own Gravy

Ingredients

• 1 rump steak
• 3 tablespoons cold water
• pepper
• flour
• salt salt
• 2 spoonfuls gravy
• 1 spoonful catsup
• spice

Instructions

1. Trim all the fat and skin from the rump steak and divide it once or twice.
2. Just dip the meat into cold water and let it drain for an instant.
3. Sprinkle both sides with pepper, then flour it rather thickly.
4. Rinse a well-tinned iron saucepan or stewpan with cold water and leave three or four tablespoonfuls of water in it.
5. Lay the steak quite flat into the prepared saucepan.
6. Place the pan over a very gentle fire and keep the meat just simmering.
7. Add salt when the meat first begins to boil.
8. Turn the meat when rather more than half done.
9. Continue simmering for an hour and a half to an hour and three quarters, until the meat is perfectly tender.
10. If desired, add a couple of spoonfuls of gravy, half as much catsup, and a slight seasoning of spice to the dish.