Beefsteak Toast
From Buckeye cookery, 1892
Serves 2
Prepare boiled ham in the same way, adding the yolk of an egg.
Presented as published in 1892. 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 Buckeye cookery (1892), page 207. The excerpt below is the record exactly as published.
rEEFstEAK Toast.—Chop cold steak or tongue very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt, and pepper, — and pour it over slices of toast
Cook this with the app: pantry check, scaling, and the assistant.