Beefsteak Smothered in Onions

Ingredients

• Cut 6 onions very fine
• put them in a saucepan with 2 cups hot water
• 2 tablespoons butter
• 1/4 teaspoon Blue Ribbon pepper
• dredge in a little flour

Method

1. 1

   Stew onions in hot water, butter, pepper, and flour until soft.

2. 2

   Broil steak, then add to the saucepan with onions and simmer for 5-10 minutes.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 19. The excerpt below is the record exactly as published.

Beefsteak Smothered in Onions—Cut 6 onions very fine, put them in a saucepan with 2 cups hot water, 2 tablespoons butter, 44 teaspoon Blue Ribbon pepper, salt, and dredge in a little flour; let stew until onions are quite soft. Have the steak broiled, put it into the saucepan with the onions, let simmer 5 or 10 minutes; send to the table very hot. Veal Loaf—Wipe 3 pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add 4 pound fat salt pork (also finely chopped), 1 cup crumbs, 4% cup milk, 2 tablespoons lemon juice, 1 tablespoon salt, 14 teaspoon Blue Ribbon pepper, and 2 tablespoons chopped onion. Pack in a small pan, smooth evenly on top, brush with white of egg if desired, and bake slowly 21% hours, basting with 14 cup pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Serve hot or cold, and cut in thin slices. Veal Cutlets, Breaded—Egg and bread-crumb the cutlets, and saute slowly in hot fat, turning them until well done. Then take up, and pour over them a good brown gravy; serve hot. They may be garnished with parsley. Yorkshire Pudding—1 cup milk, 1 cup flour, 2 eggs, 14 teaspoon salt. Mix salt and flour, add eggs beaten 2 minutes, using an egg beater, then add milk gradually. Cover bottom of 2 hot bread pans with some of beef fat fried out from roast, pour mixture in pan 4 inch deep. Put in hot oven and bake 20 minutes, decreasing the heat as the baking is accomplished. Cut into squares for serving. May be baked in same pan as roast, shoving it to one end. Pork Chops— Wipe chops, sprinkle with salt and Blue Ribbon pepper, place in a hot frying pan, and cook slowly until tender, and well browned on each side. Pork Chops with Fried Apples—Arrange pork chops on a platter, and surround with slices of cored apples, cut 14 inch thick, and fried in the fat remaining in the pan. 38 Blue Ribbon Cook Book Roast Spare Ribs—Choose a long piece of spare ribs. Wipe carefully, sprinkle with a little salt and Blue Ribbon pepper. Place a small piece of spare rib on the bottom of baking pan, form a roll around it, using the large piece of spare ribs. Fill the cavity in centre with any dressing desired. Bake in a rather hot oven for about 114 hours. Roast Pork Tenderloin—Place 2 or 3 tenderloins side by side, laying the thin part of one opposite the thick part of the other. Make a gash 1 inch deep down the centre of the thick part of each. Spread them open, sprinkle with salt and Blue Ribbon pepper and spread with a well seasoned dressing, Lay them together and bind or sew, and bake. Irish Stew—This is a nice and economical dish, and can be made from any kind of meat. Remove nearly all the fat from 2 pounds of meat, and cut it into pieces. Peel and slice 3 pounds potatoes, and also slice 1% pounds onions. Puta layer of potatoes in the kettle, then a layer of onions, then meat; pepper and salt it well, and so put inall the materials in layers. Add 1 or 2 cups stock, cover closely, and let it stew (not boil) 2 or 3 hours. Boiled Ham—To boil a ham it must first be thoroughly washed and scraped in warm water containing a little Blue Ribbon baking soda; then rinse in cold water. Put it over the fire, skin side upward in the kettle, with water enough to completely cover it; let it simmer slowly 3 or 4 hours, according to size; if it cooks rapidly it will break in pieces. When done, take it from the kettle and remove the skins while hot, leaving on all the fat; stick cloves all over the fat part, and put it into the oven to brown a little, or sprinkle browned bread crumbs over the fat while it is warm. It should be entirely cold before it is cut. Mustard, spiced vinegar, catsup or pickles are used as condiments with this. Headcheese (English Brawn)—The cheeks of pigs’ heads are reserved for salting with the hams and shoulders; the remainder is cut in pieces and soaked over night in salted water; the next morning wash thoroughly and put over the fire in a kettle with just enough water to cover the meat (the cleansed pigs’ feet may be added). Simmer slowly until the bones will easily separate from the meat, then take it up in a pan and pick out every bone; cut the meat into small pieces, season to taste with salt, Blue Ribbon pepper and sifted sage; pour over the broth from the kettle, and put it in a cold place to harden. When cold, remove the fat from the top of the pan, cut in slices and serve with hot or baked mashed potatoes. Curried Mutton—Wipe and cut meat from fore-quarter of mutton in 1 inch pieces; there should be 3 cups. Put in kettle, cover with cold water, and bring quickly to boiling point; drain in colander and pour over 1 quart cold water. Return meat to kettle, cover with 1 quart boiling water, add 3 onions cut in slices, 14 teaspoon Blue Ribbon pepper,

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