Beef Steak Smothered in Onions

Ingredients

• four slices of salt pork
• six good sized onions
• a cupful of boiling water
• salt
• pepper
• sliced steak

Method

1. 1

   Fry salt pork until brown, then add sliced onions and fry for about ten minutes.

2. 2

   Layer steak and onions, dredging with salt, pepper, and flour.

3. 3

   Pour boiling water over and simmer for half an hour.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 17. The excerpt below is the record exactly as published.

salt of fish and bacon will be sufficient for seasoning. To serve, pile the potato mixture on a large hot platter and surround 41 A BACHELOR'S CUPBOARD Around the Camp Fire with the eggs. This Is called a " Shaker " dinner — but It's good an}^vhere. Evaporated or condensed cream may be used Instead of fresh cream. The Bor- den brand Is best, as It Is less sweet than most others. ROASTED In camp, birds, either small or large, are BIRDS commonly roasted, broiled, or stewed. Pick all the feathers off, cut a slit and draw them. Wash and wipe carefully with a towel. If for roast- ing, tie the legs together and place In the pan, dredging with flour. Cover the bottom of the pan with water. Grouse and partridge require about thirty minutes and most wild ducks the same, notwithstanding the epi- cures protest that they should have but from twelve to fourteen minutes. Small birds will require only about half that time, but the oven must be very hot. Maine guides who cook partridges In their feathers know that It Is the only real way to do them at their best. The bird Is opened and drawn In the usual manner; then It is covered with w^et clay and burled In hot coals and cooked for forty minutes. Draw from the coals and peel off the clay, and with It will come feathers and skin. Most men prefer them to the regulation roast- ing— and where an oven Is not obtainable, It Is the best method. BROILED are split and cleaned, wiped dry, and BIRDS broiled either on a wire broiler or forked stick over the clear coals, from a wood fire. Ten or fifteen minutes Is generally sufficient for this. 42 A BACHELOR'S CUPBOARD Around the Camp Fire TO STEW grouse, or wild pigeons, place the birds In PAR- a small kettle and dredge with salt, pep- TRIDGE pgj.^ flour, and, If liked, mace and cloves, to give a true epicurean touch. After simmering two hours, thicken with three spoonfuls of flour and stir In two spoonfuls of tomato catsup. Simmer an hour longer, and serve. AN OLD Here Is an old camper's recipe for cooking CAMPER'S partridge and grouse, and It can't be beaten. RECIPE Q^^ ^p ^j^g birds as for a fricassee. Fry them In a frying-pan In butter or salt pork fat until brown, dredging with flour, salt, and pepper. This makes them a delicious golden brown. When tender, take out the pieces and put them on a platter on pieces of toast. Then turn Into the brown fat a cup of sweet cream, stir quickly, and when it crinkles with scalding, turn over the platter of meat. A for birds, when broiled. Is made by putting GOOD a large spoonful of butter in j; frying-pan. SAUCE When It has melted, add a tablespoonful of flour and stir until brown, then add a cup of boiling water, salt and pepper to taste. BROOK Does a rule for cooking brook trout seem TROUT amiss here ? Of course almost every bach- elor knows how, or ninety and nine In an hundred. But for the hundredth man, here goes: Split the trout nearly to the tail to clean, leaving heads off or on, as preferred. Wash and drain, wipe, and dip in a mixture of 43 A BACHELOR'S CUPBOARD Around the Camp Fire half flour and half Indian meal and a little salt. For a dozen good-sized trout, fry six slices of salt pork. When brown, take out the pork and put In the trout and fry, first on one side, then on the other, until a golden brown. Serve the pork with them. Smelts may be cooked in the same fashion. SALMON should be split down the back, when large TROUT enough, cleaned, wiped, and rubbed with oil or butter, then broiled over clear coals. When small, cook the same as brook trout. SALT Sometimes, even In camp, there are times FISH of a morning when, for some special rea- son, a piece of salt fish would taste good. Cut from the thickest part of the fish squares of desired size. Remove skin, wash, and broil over clear coals ten minutes, then dip in boiling water, butter, and serve. Excellent In '* that cold gray dawn," don't you know. FRYING " Spoff " Flint was a famous guide on the SALT Magalloway River who used to fry salt PORK pQj.j^ -j^ batter, when he had milk to do it with. A batter was made with a cup of flour to a cup of milk, to which was added a little salt and a beaten egg. Fry some thin slices of pork slightly, then dip in the batter and fry in pork fat to which two spoonfuls of drippings or lard have been added. With potatoes roasted m the hot ashes that is fit for any King that ever sat a throne. 44 A BACHELOR'S CUPBOARD Around the Camp Fire BEEF- smothered in onions is a good camp dish — STEAK and venison or bear steak may be cooked in the same manner by way of variety. Fry brown four slices of salt pork ; when brown take out the pork and slice in thinly six good sized onions. Fry about ten minutes, stirring all the while, then take out all save a thin layer. On this lay the sliced steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer w^ith salt, pepper, and flour. Pour over this a cupful of boiling water

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