Fried Steak
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 20. The excerpt below is the record exactly as published.
FRIED STEAK AND GRAVY. The second or third cut of the round steak, cut about one and one-half inch thick, is the best ; but any good steak The New Kentucky Home Cook Booh. 47 will do. Trim off all the fat and gristle, wash with cold water, and wipe dry; salt and pepper it well, and chop thoroughly on both sides. Have ready a hot skillet, in which is half a pint of boiling lard; flour the steak well on both sides, put it in the boiling lard, cover it closely to keep in the steam, and fry quickly until brown on both sides. Take out the steak, put it on a hot dish, and cover to keep it warm. Take the skillet from the stove, put into the lard left in it one level tea-spoonful of salt, half a tea-spoonful of pepper, one heaping table-spoonful of flour, and stir until smooth ; put it back on the stove and pour into it one pint of cream or new milk ; let it boil until as thick as you like your gravy; pour it over the steak, and serve hot. Mrs. 0. H. P. Thomas. FRIED STEAK. After beating well, cut the steak into small pieces, dip each piece in well-beaten egg, roll in cracker or bread crumbs, and fry it in hot lard
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