Cheap Beefsteak

Ingredients

• 1 pound of meat
• 1 large boiled potato
• a teaspoonful of flour
• a strong seasoning of pepper
• a strong seasoning of salt
• a small allowance of onion

Method

1. 1

   Slice the meat and lay it in a deep baking pan.

2. 2

   Fry it with drippings or brisket fat, seasoning with pepper, salt, and onion.

3. 3

   When browned on both sides, fill the pan with water and bake in the oven for 1-2 hours until reduced to brown gravy.

4. 4

   Add flour for thickening.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 24. The excerpt below is the record exactly as published.

Cheap Beefsteak. After purchasers have been found wil- ling to pay 25c to 30c per pound for se- lected portions there remains a large amount of every carcass that will rate either at the 12J cent rate of round of beef, or as skirt or flank and buttock worth about 8c or of a cheaper grade yet, the neck and brisket. This may be bought at 5c, but it is half bone If 150 pounds costs $7,50 at 5c, when ihe bone is taken out it will be 75 pounds of clear meat cosiing 10c per pound. If the bone be worth 2c per pound for soup — as doubt- less it is, the 75 pounds is worth $1,50, making the clear meat cost only 8c per pound. This meat is equally nutritious with the selected portions but is not fit for broiling, as it takes a longer time to make it tender. To make it good, slice it and lay it in a deep baking pan and fry it with drip- pings or some of the brisket fat pieces in the usual manner, with a strong season- ing of pepper and salt and a small allow- ance of onion and when it is brown on both sides fill up the pan with water and let it bake in that manner in the oven for an hour or two. The water will be re- duced to brown gravy by that time. Add a teaspoonful of flour thickening. Cost of material — | pound of meat Vvith gravy and seasonings 3J, 1 large boiled potato

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