French Beefsteak
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 58. The excerpt below is the record exactly as published.
FRENCH BEEFSTEAK. Cut your steak two-thirds of an inch thick from a fillet of beef ; dip into melted butter, lay them on a hot gridiron and broil over fresh coals. When very nearly done sprinkle pepper and salt. Have ready some parsley, chopped fine and mixed with softened butter. Beat them to a cream and pour in the middle of the dish. Dip each piece of steak in the butter, turning them over, and lay them round on the platter. Very nice with the juice of lemon.
Cook this with the app: pantry check, scaling, and the assistant.