Beefsteak Fried
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 164. The excerpt below is the record exactly as published.
eefsteak^ Fried. — For a family of six, take from 27^ to 3 pounds of steak ^4 inch in thickness, remove all fat and sinews^ cut the meat into 6 equal portions. Place an iron frying pan over a strong fire, put in a little fine-cut suet (just enough to grease the pan) ; when very hot, put in as many pieces of the steak as will conveniently lie in the pan, fry on each side 4 minutes ; then lay the meat on a hot dish. Mix for 3 pounds of steak 1 even table- spoonful seasoning salt with 2 ounces butter ; spread this over the steak, equally distributed on both sides. Beefsteak broiled it la B^arnaise.— Procure 2 steaks of the short porterhouse IY4 inch thick, beat lightly to flatten them to 1 inch in thickness, sprinkle over them 1 even tablespoonf ul salt, 1 even teaspoonful pepper, brush over on both sides with melted but- ter. Lay the steaks on a hot broiler over a clear, moderate fire, and broil 12 minutes, turning the steak 4 times. At the same time pre- pare a sauce B6arnaise (see Sauces) ; spread the sauce on a warm dish, lay the steak over the sauce, and serve with French fried pota- toes. (The French, Spanish, and Italians use oil for steak ; the Americans and Germans prefer butter.) Beefsteak with Onions. — Procure a sirloin steak from 2Vs to 3 pounds, remove all fat and sinews, divide it into 6 equal pieces. Put a frying pan with a little beef fat over a strong fire, when very hot lay in the meat, fry 4 minutes on each side ; then lay the meat on a hot dish, mix 1 even tablespoonful seasoning salt
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