Beef Steaks à la Franqaise

Ingredients

• The inside of the sirloin
• a little clarified butter
• a teaspoonful of parsley minced extremely fine
• a large slice of fresh butter
• a little cayenne
• a small quantity of salt
• half a lemon
• fried potatoes

Method

1. 1

   Cut the sirloin into quarter-inch slices, season with salt and pepper, brush with clarified butter, and broil over a brisk fire.

2. 2

   Mix parsley, butter, cayenne, and salt.

3. 3

   Place the mixture in a dish, lay the steaks on top, and garnish with fried potatoes.

4. 4

   Squeeze lemon juice over the butter before adding the meat.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 185. The excerpt below is the record exactly as published.

The inside of the sirloin freed from skin and cut evenly into round quarter-inch slices, should properly be used for these ; but when it cannot be obtained, part of the rump must be substituted for it. Season the steaks with fine salt and pepper, brush them with a little clarified butter, and broil them over a clear brisk fire. Mix a tea- spoonful of parsley minced extremely fine, with a large slice of fresh butter, a little cayenne, and a small quantity of salt. When the cgap. x.] BEEF. 109 steaks are done, put the mixture into the dish intended tor them, lay them upon it, and garnish them plentifully with fried potatoes. It is an improvement to squeeze the juice of half a lemon on the butter before the meat is heaped over it. The potatoes should be sliced rather thin, coloured of a fine brown, and placed evenly round the meat. BEEF STEAKS X LA FRANQAISE (eNTR&e). ( Another Receipt.') Cut the beef into small thin steaks as above, season them with fine salt and pepper, dredge them lightly with flour, and fry them in butter over a brisk fire ; arrange them in a chain round a very hot dish, and pour into the centre the olive sauce of Chapter V. STEWED BEEF STEAK (ENTREE). This may be cut from one to two inches thick, and the time of stewing it must be proportioned to its size. Dissolve a slice of butter in a large saucepan or stewpan, and brown the steak on both sides, moving it often that it may not burn ; then shake in a little flour, and when it is coloured pour in by degrees rather more than suf- ficient broth or water to cover the meat. When it boils, season it with salt, take off the scum, slice in one onion, a carrot or two, and half a turnip ; add a small bunch of sweet herbs, and stew the steak very softly from two hours and a half to three hours. A quarter of an hour before it is served, stir well into the gravy three teaspoonsful of rice flour smoothly mixed with a little cayenne

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