Beef-Steaks, Staffordshire

Ingredients

• flour
• pepper
• salt
• a spoonful of ketchup
• sliced onions

Method

1. 1

   Beat the steaks, flour and season them, fry with sliced onions until brown.

2. 2

   Place in a stew-pan, pour boiling water over for sauce, and stew gently for half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 54. The excerpt below is the record exactly as published.

BEEF- STEAKS, Stafford- shire.— Beat them well ; flour and season ; then fry with sliced onions of a fine brown ; place in a stew-pan, and pour as much boiling water over them as will serve for sauce ; stew very gently half an hour, and add a spoonful of ketchup, or walnut-liquor. BEEF-STEAK, Stewed.— Peel and chop two Spanish onions, cut into small parts four pickled walnuts, and put them at the bottom of a stewpan ; add a tea-cupful of mushroom ketchup. BEE 5 1 BEE two teaspoonfuls of walnut ditto, one of shalot, one of Chile vinegar, and a lump of butter. Let the rump-steak be cut about three-quarters of an inch thick, and beat it flat with a rolEng-pin, place the meat on the top of the onions, &c., let it stew for one hour and a half, turning it every twenty minutes. Ten minutes before serving up, throw in a dozen oysters with the liquor strained. BEEF-STEAK PIE.— Take fine rump steaks ; beat them with a rolling pin : then season them with pep- per and salt, according to your palate ; make a good crust ; lay in your steaks ; fill your dish ; then pour in as much water as will half fill the dish. Put on the crust, and bake it well. If the pie be intended to be eaten cold, more sea- soning must be put in than if intended to be eaten hot. An onion, finely sliced, is a great improvement to it. BEEF-STEAK PIE.— Prepare the steaks as stated under Beef-sieaks, and when seasoned and rolled with fat in each, put them in a dish with puff paste round the edges ; put a little water in the dish, and cover it with a good crust. BEEF-STEAK PUDDING.— Take some fine rump steaks ; roll them with fat between ; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks ; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly lor two hours. BEEF-STEAK BUDDING, Baked. — Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander ; lay a little of it at the bottom of the dish ; then put in the steaks very well seasoned ; pour the remainder of the batter over them and bake it. BEEF, Stewed Rump. — Wash it well ; and season it with pepper

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