Braized Steak

Ingredients

• an oz. of butter
• Slices of bacon
• carrot
• turnip
• onion
• a bay leaf
• a blade of mace
• a small piece of lemon peel
• ¥%4 pt. of good brown stock
• a teaspoonful of extract of beef

Method

1. 1

   Cut off all the fat from the meat and lard it with bacon.

2. 2

   Fry the steak in butter for about a minute.

3. 3

   In a stewpan, add sliced carrot, turnip, onion, bay leaf, mace, and lemon peel with half a pint of stock.

4. 4

   Stew gently for three-quarters of an hour.

5. 5

   If no stock is available, use extract of beef dissolved in water.

6. 6

   Before serving, add boiled strips of carrot and turnip on top.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 32. The excerpt below is the record exactly as published.

Braized Steak—Ingredients— Slices of bacon, steak, an oz. of butter, carrot, turnip, onion, a bay leaf, a blade of mace, small piece of lemon peel, ¥%4 pt. of good brown stock or a teaspoonful of extract of beef. 4 For this the meat should be well hung and tender, and about an inch in thickness. First cut off all the fat and lay it aside, then lard the steak by drawing tiny slices of bacon throughit. Put one ounce of butter in a frying-pan and fry the steak in this for about a minute, this is to keep in the juices of the meat ; then put into a stewpan two or three smail slices of each of the following: carrot, turnip and onion, together with a bay leaf, a blade of mace, and a small piece of lemon peel

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