A Carpet-Bag Steak
From The book of plain cooking, 1904
Cut straight through when serving.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 18. The excerpt below is the record exactly as published.
A Carpet-Bag Steak Select a lean and tender piece of rump steak of not less than four inches in thickness. Slit it through to within one inch of the back. Place inside salt, pepper, and lemon juice, and as many bearded oysters as the steak will hold. Sew down the flap, and grill over a good clear fire, well basting with butter
Cook this with the app: pantry check, scaling, and the assistant.