Beefsteak

Ingredients

• Different kinds of steak
• Serve on a hot platter, with butter, pepper and salt
• Serve on a hot platter, with butter, pepper and salt
• Serve on a hot platter, with butter, pepper and salt

Method

1. 1

   Cook tenderloin, porterhouse, and sirloin by broiling over a hot fire or pan broiling, turning frequently.

2. 2

   Round steak should be cut into small pieces, seasoned, rolled in flour, and cooked quickly in suet.

3. 3

   Lift browned pieces onto a hot platter, add butter to the pan, stir in flour, pour in cold water, and stir until thickened.

4. 4

   Season with salt and pepper.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 12. The excerpt below is the record exactly as published.

BEEFSTEAK Different kinds of steak need to be cooked in different ways. Tenderloin, porterhouse, and sir- loin are best broiled over a hot fire, or pan broiled by being turned frequently on a very hot skillet, with only the fat that comes from the steak itself. Serve on a hot platter, with butter, pepper and salt

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