Fried Steak

Ingredients

• a little butter
• your steak
• salt
• pepper

Method

1. 1

   Create a quick blaze in the stove.

2. 2

   Heat butter in a pan, fry the steak quickly while covering the pan.

3. 3

   Mix butter, salt, and pepper in a tin pan, and let the cooked steak sit in this mixture before serving.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 27. The excerpt below is the record exactly as published.

a little butter; when ît is hot lay in your steak ; let it f ry quickly ; while f ry- ing cover the pan. Work some butter, sait and pepper together in a tin pan, and when the steak is done to taste, let it lie in this mixture a few minutes, and then serve. Do not sait a steak until it is cooked, as sait will toughen it and draw out its juiees. EOUND OF BEEF A LA BARONNE. Boil a fat round of beef for half an hour, take it up and put in a deep dish; eut gashes in the sides of the méat, put pepper and sait into each gash; fill the dish the méat is in with claret wine ; set it in to bake, adding as it goes in the stove three blades of mace, a cup of picklel capers, or nasturtiums, three white onions eut small, and a bunch of parsley eut fine. Stew or bake ail together until the méat is tender. Toast some slices of bread very brown, lay them in the bottom of a dish, lay in the beef and pour the gravy around it, unless it is pref erred in a sauce boat. BOASTED BEEFSTEAKS. Tenderloin or porterhouse steaks are the best for broiling. Hâve a clear fire of coals to broil on ; rub the gridiron with a little fat of the méat; lay on the steak without salt

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