Flank Steak with Onions
From European and American cuisine, 1914
Serves 3
Round steak is prepared the same way.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 167. The excerpt below is the record exactly as published.
Flank Steak with Onions.— Place a frying pan over the fire, add just enough fine-cut suet to grease the pan ; cut 2 pounds of thin fiank into 6 pieces ; when the pan is very hot, put in as many of the meat pieces as will conveniently go in, fry 4 minutes on each side over a very hot fire. When done, remove the meat to a hot dish, season with salt and pepper ; put 2 ounces fine-cut suet in the pan, and fry crisp ; remove the scraps, cut 3 or 4 onions
Cook this with the app: pantry check, scaling, and the assistant.