Beef Saute
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 34. The excerpt below is the record exactly as published.
BEEF SAUTE. Heat some thick slices of tender boiled beef in melted but- ter. Keep the dish covered. When very hot, pour over a tablespoonful each of mushroom catsup and Worcestershire sauce. Serve hot on potatos.
Cook this with the app: pantry check, scaling, and the assistant.