Fried Steaks and Cutlets

Ingredients

• steaks
• cutlets
• a large teaspoonful of flour
• a quarter of a pint of hot broth or water
• a small slice of butter
• salt
• pepper
• good catsup

Method

1. 1

   Season the steaks and cutlets with salt and pepper, dredge with flour, and fry in hot fat.

2. 2

   Once cooked, remove from the pan, add butter and flour to make gravy, then pour over the meat.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 175. The excerpt below is the record exactly as published.

for steaks and cutlets, especially of beef and mutton ; and it is far better adapted also, to the preparation of food for invalids ; but it should be carefully done, for if the heat be too fierce, the outside of the meat will be scorched and hardened so as to render it uneatable ; and if, on the contrary, it be too gentle, the gravy will be drawn out, and yet the flesh will remain so entirely without firmness, as to be unpleasant eating. A brisk fire, perfectly free from smoke , a very clean gridiron, tender meat, a dish and plates as hot as they can be, and great despatch in sending it to table when done, all are essential to the serving of a good broil. The gridiron should be heated, and rubbed with mutton suet before the meat is laid on, and it should be placed slopingly over the fire, that the fat may run off to the back of the grate, instead of falling on the live coals and smoking the meat : if this precaution should not prevent its making an occasional blaze, lift the gridiron quickly beyond the reach of the smoke, and hold it away until the fire is clear again. Steaks and chops should be turned often, that the juices may be kept in, and that they may be equally done in every part. If, for this purpose, it should be necessary for want of steak-tongs to use a fork, it should be passed through the outer skin or fat of the steak, but never stuck into the lean, as by that means much of the gravy will 176 MODERN COOKERY. [chap. ix. escape. Most eaters prefer broiled beef or mutton, raJier under- dressed ; but lamb or pork cutlets should always be thoroughly cooked. When a fowl or any other bird is cut asunder before it is broiled, the inside should first be laid to the fire : this should be done with kidneys also. Fish is less dry and of better flavour, as well as less liable to be smoked, if it be wrapped in a thickly buttered sheet of writing paper before it is placed on the gridiron. For the more delicate-skinned kinds, the bars should be rubbed with chalk instead of suet when the paper is omitted. Cutlets, or meats of any other form, when egged and crumbed for broiling, should afterwards be dipped into clarified butter or sprinkled with it plentifully, as the egg-yolk and bread will otherwise form too dry a crust upon it. French cooks season their cutlets both with salt and pepper, and brush a little oil or butter over them to keep them moist ; but unless this be done, no seasoning of salt should be given them until they are just ready to be dished : the French method is a very good one. Steaks or cutlets may be quickly cooked with a sheet or two of lighted paper only, in the apparatus shown in the preceding page, and called a conjuror. Lift off* the cover and lay in the meat properly seasoned, with a small slice of butter under it, and insert the lighted paper in the aperture shown in the plate ; in from eight to ten minutes the meat will be done, and found to be remarkably tender, and very palatable : it must be turned and moved occa- sionally during the process. This is an especially convenient mode of cooking for persons whose hours of dining are rendered uncertain by the nature of their avocations. For medical men engaged in extensive country praotice it has often proved so ; and we would especially recommend it to the notice of emigrants, to whom it would often prove invaluable. The part in which the meat is placed is of block tin, and fits closely into the stand, which is of sheet iron. The conjuror from which our design was drawn, was purchased in a country town in Essex, and was exceedingly well made, and very cheap. We find on inquiry that the maker has quitted the place, or we would insert his address. FRYING. This is an operation, which, though appa- rently very simple, requires to be more care- fully and skilfully conducted than it commonly is. Its success depends principally on allowing the fat to attain the exact degree of heat which shall give firmness, without too quick browning or scorching, before anything is laid into the pan ; for, if this be neglected, the article fried will be saturated with fat, and remain pale and flaccid. When the requisite degree of colour is acquired before the cooking is complete, the pan should be placed high above the fire, that it max be continued slowly to the proper CHAP. IX.] BOILING, BOASTING, ETC. 177 point. Steaks and cutlets should be seasoned with salt and pepper, and dredged on both sides lightly with flour before they are laid into the pan, in which they should be often moved and turned that they may be equally done, and that they may not stick nor burn to it. From ten to fifteen minutes will fry them. They should be evenly sliced, about the same thickness as for broiling, and neatly trimmed and divided in the first instance. Lift them into a hot dish when done ; pour the fat from the pan, and throw in a small slice of butter ; stir to this a large teaspoonful of flour, brown it gently, and pour in by degrees a quarter of a pint of hot broth or water ; shake the pan well round, add pepper, salt, and a little good catsup

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