Fried Beefsteak
From Temperance cook book, 1887
Serves 1
This method is both healthful and delicate.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 18. The excerpt below is the record exactly as published.
FRIED BEEFSTEAK. When the means to broil are not at hand, the next best method is to heat the frying-pan very hot, put in the steak, let it remain a few moments, loosen with a knife and turn quickly several times; repeat this and when done transfer to a hot platter. Salt, pepper, and put over it bits of butter
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