Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Entrecdte Steak
From Miss Parloa's kitchen companion, 1887
Serves 1
The backbone and ribs can be used for soups or stews.
A modern interpretation · AI-generated from the original record
Ingredients
- a rib steak
Method
Cut the meat from the backbone and rib by slipping a sharp knife between the bones and flesh.
Stop where the flesh becomes thin on the rib, and cut across the end of the meat.
Cut the piece of clear meat into two steaks.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 31. The excerpt below is the record exactly as published.
Entrecdte Steak. This is a rib steak
Cook this with the app: pantry check, scaling, and the assistant.