Beefsteak with Oyster Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Ensure the steak is juicy.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 18. The excerpt below is the record exactly as published.
Beefsteak with Oyster Sauce. — The steak should be about an inch thick, tender, and juicy. Have the gridiron hot, and rub with a small piece of but- ter to prevent the meat sticking. Broil it carefully, and do not season until done ; then lay in a dish, cover tightly, and keep it hot. In a very little juice, 13 Beefsteak BEEF Beef-tea stew twenty or thirty oysters ; season, and add a little cream
Cook this with the app: pantry check, scaling, and the assistant.