Fried Beefsteak

Ingredients

• put in steak previously hacked
• salt
• pepper
• bits of butter
• table-spoon dry flour
• half a pint boiling water

Method

1. 1

   Heat a frying pan, add hacked steak, and fry quickly.

2. 2

   Transfer to a hot platter, season with salt and pepper, and cover with butter.

3. 3

   For gravy, brown flour in the skillet, add boiling water, and season.

As published

This recipe was extracted from Buckeye cookery (1892), page 107. The excerpt below is the record exactly as published.

ROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron well greased with butter or beef suet, over hot coals; when done on one side have ready the warmed platter with a little butter on it, lay the steak, without pressing it, upon the platter with the cooked side down so that the juices which have gathered may run on the platter, quickly place it again on gridiron, and cook the other side. When done to liking, put on platter again, spread lightly with butter, season with salt and pepper, and place where it will keep warm (over boiling steam is best) for a few moments, but do not let butter become oily. Serve on hot plates. Many prefer to sear on one side, turn imme diately and sear the other, and finish cooking, turning often; gar- nish with fried sliced potatoes, or with browned potato balls the size of a marble, piled at each end of platter.—Mrs. W. W. W. FRIED* BEEFSTHAK. When the means to broil are not at hand, the next fen method is to heat the frying pan very hot, put in steak previously hacked, let 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; pile the steaks one on top of another, and cover with a hot platter. This way of frying is both healthful and delicate. Or, heat the skillet, trim off the fat from the steak, cut in small bits and set on to fry; meanwhile pound steak, then draw the bits ‘of suet to one side and put in the. _ steak, turn quickly over several times so as to sear the outside, take out on a-hot platter previously prepared with salt and pepper, dredge well, return to skillet, repeating the operation until the steak is done; dish on a hot platter, covering with another platter, and place where it will keep hot while making the gravy. Place a table-spoon dry flour in the skillet, being sure to have the fat boiling — hot, stir until brown and free from lumps (the bits of suet may be Jeft in, drawing them ty one side until the flour is browned), pour in about ‘half a pint boiling water

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