French Beefsteak

Ingredients

• slices about an inch thick of uncooked beef
• sprinkle salt on them
• some shredded suet
• water enough to cover the meat
• season with salt and black pepper
• some small silver onions
• tolerably large potatoes
• put in some thickening

Method

1. 1

   Dust beef slices with flour and salt, fry in the oven with shredded suet for 5 hours.

2. 2

   After frying, add water to cover and stew until dinner.

3. 3

   Add onions and potatoes 45 minutes before serving, then thicken and season before serving.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 9. The excerpt below is the record exactly as published.

FRENCH BEEFSTEAK. To prepare French beefsteak cut slices about an inch thick of uncooked beef from the steak part, dust them with flour, and sprinkle salt on them. Put them in an oven to fry with some shredded suet about five hours before dinner. After frying on both sides put in water enough to cover the meat well. Let it stew until dinner. About three-quarters of an hour before dinner put in some small silver onions and tolerably large potatoes; cook them until they are done. Ten minutes before serving up the steak put in some thickening and season with salt and black pepper

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