Beef Steak

Ingredients

• Take a smooth-bottomed frying-pan
• Season with salt
• Season with pepper

Method

1. 1

   Heat a frying pan, place the steak on it, and turn immediately.

2. 2

   Continue to turn occasionally until cooked (about 10 minutes).

3. 3

   Serve on a hot platter.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 57. The excerpt below is the record exactly as published.

beefsteak, cutting them only about | of an inch thick. SliceJ oTcold rare venison are extremely nice when reheated in a brown or curry sauce. ROAST WILD DUCK Wild game may be roasted plain or with stuffing The ^-f -^^^^^Jf //^.^^^^t' Is Sef ^'who'le ROAST PARTRIDGE, GROUSE, PHEASANT. QUAIL, PRAIRIE CHICKEN, ETC. Do not c„t «« head until game .ready to dres. Scald ^-^^ ^S^:i^St'?:?tItlte:^ easil, without the skin being torn Draw carefnll, »'■!;■"= °"'"'''\f^^^^^^ „,e„ Strips of salt pork ^aT :Zrr£^.:t^XX^ •itl:t^:Z^fSi:S^:^' :n hak., .aL .e,ne^tl. ■ ' Page Oae U uadred aad Three Y — f ^^. PURITY FUDUR More Bread and Better Bread f Thick slices of toast may be placed under each bird in the pan before taking them out, and so served. Coarse bread crumbs, fried brown in butter, may be sprinkled over the bird on platter before being brought to the table. Bread sauce or brown gravy may also be used, as well as 2 or 3 tablespoons of butter put into the well-dressed bird. When liver is used, cut up and roll same to a paste and mix with butter, salt, pepper, and spread on the toast. RABBITS or hares are only fit for use when young. They should be drawn directly after being killed, and should not be skinned until ready for use. BAKED RABBIT Cut rabbit up and place in pan of hot water. Simmer about 20 minutes. Eemove from water, drain and sprinkle meat with salt and pepper. Dip in Purity Flour, egg and crumbs. Place in well-greased dripping-pan and bake 20 minutes in a hot oven. After the first 5 minutes baste with bacon dripping. Arrange on platter and pour over it thickened gravy made in the pan in which the rabbit was baked. BROILED RABBIT Skin and wipe the rabbit. Prepare for the broiler like chicken and cook over charcoal embers till done. Season with salt and pepper just before it is finished and pour over it melted butter mixed with 2 tablespoons vinegar and 1 of prepared mustard. When in doubt about your dessert, bake a PURITY FLOUR Pie Page One Hundred aad Fear AEOAST OF BEEF is much improved by searing the cut side just before putting it in the oven. This is done by laying it in a hot pan ovpr a bright fire for 2 or 3 minutes. As soon as one side is brown, turn tverf brown the other side, and place it in a hot oven immediately In roasting meat it is customary to allow 15 minutes to a pound of beef, but when it has been seared before it is p aced m the ov n at Last i an hour can be deducted from the usual time allowed an ordinary roast of 8 pounds^ The 'advantage of the searing process is not, however, so much in saving time in roasting as in searing the juices of the meat by the instant forming of crusts on the outside. ROLLED ROAST browned, reduce the heat and bake 15 minutes to each pound of meat. YORKSHIRE PUDDING Before meat is done make the pudding. Pour some of the dripping from under the meat into another baking-pan, turn the pudding into it and bake 45 minutes. 3 eggs. 1 pint milk. i cup Purity Flour. 1 teaspoon salt. Beat the eggs very light, add milk; add these gradually to the flour, stirring constantly; add salt, pepper ff liked, and bake! Cut m squares and serve on platter around the roast. HORSE-RADISH SAUCE, (FOR ROAST BEEF) ar«+. ^ tablespoons of horse-radish fine, add to it a small teaspoon sugar, 1 of salt and 1 of vinegar Let t?em soak aihourTand just before servi^ add 4 tablespoons cream which has been whipped until thick and foamy. Page One Hundred and Five PU R ITy FLOUR More Bread and Better Bread POT ROAST Four to six ])oiiiids from shoulder or round of beef. Wipe with a clean damp cloth. Place in a kettle with trimmiiigs of fat from tlie meat and sear all the surfaces to a rich brown. Then add a pint of boilmg water, cover and keep where it will be just below boiling point. Do not let the kettle get dry, but add only enough water to keep the meat from burning. Let cook until tender, but do not let it tall apart. Add seasoning after first ^ hour of cooking. Serve with brown gravy made in dish in which meat was cooked. BEEFSTEAK Take a smooth-bottomed frying-pan

Cook this with the app: pantry check, scaling, and the assistant.