Beefsteak and Onions

Ingredients

• 1 tablespoon butter
• ½ lb. beefsteak cut into slices about ½ inch thick
• 3 teaspoons chopped onions

Method

1. 1

   Melt butter in the blazer; when hot, add beefsteak and cook for about 5 minutes, turning to cook both sides.

2. 2

   Add onions and cook for another 5 minutes, season with salt and pepper, and serve.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 451. The excerpt below is the record exactly as published.

BEEFSTEAK AND ONIONS In the bla- zer melt 1 tablespoon 1. STAND AND LAMP. 2. HOT WATEB PAN. BLAZES OB CHAFING DZBH. WOODEN BPOON./ 614 THE CHAFING DISH butter; when hot put in |- lb. beefsteak cut into slices about ^ inch thick; cook about 5 minutes, turning so as to cook both sides; then put in 3 teaspoons chopped onions; cook about 5 minutes, season with salt and pepper and serve. A little chopped parsley added last will be an improvement. DRIED BEEF. — In the blazer put 2 teaspoons butter and 1 cup milk; when hot, put in ^ pint dried beef, chopped fine, and cook till well heated— about 6 minutes; then slowly stir in 2 beaten eggs, and when thick, season with salt and pepper and serve on fried bread or toast. Use both pans with hot water in the lower one. CALF'S BRAINS, CREAMED.— Prepare, parboil and cut the calf's brains into small pieces as directed on page 136. Make the "White Sauce" given hereafter, put in the prepared brains, cook 3 to 5 minutes, and serve. CALF'S LIVER AND BACON — Into the blazer put thin slices of bacon and cook till the fat drains out and then push it one side. Have thin slices of liver ready, sprinkle them with pepper, roll in flour, and fry them till brown and tender in the pork fat, turning fre- quently. Serve a slice of bacon with each piece of liver if desired. CHICKEN AND OYSTERS.— Melt 2 tablespoons butter

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