Deutflohes Beefsteak
From German cookery for the English kitchen, 1906
Poached eggs may be served on the beefsteaks, and they may be garnished with Sardellen or pickled cucumbers, cut into slices.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 41. The excerpt below is the record exactly as published.
Deutflohes Beefsteak. (German Bbbpsteaks.) Far 6 Persons. Time of Preparation : i hour 2^ lbs. lean meat. I tablespoonful salt. 5 oz. butter. I oz. breadcrumbs. A pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.