Fried Beefsteak
From The Common sense recipe book, 1898
This method makes the steak tender and the gravy delicious.
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 19. The excerpt below is the record exactly as published.
FRIED BEEFSTEAK. Pound the steak well, roll it in flour as you would fish, and fry it in a tablespoontul of very hot lard. When it is nicely browned, add one and one-half cupfuls of boiling water
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