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How to Fix Tough Beefsteak
From Temperance cook book, 1887
Serves 2
Another method includes broiling or browning in a hot skillet.
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 146. The excerpt below is the record exactly as published.
How TO Fix TOUGH BEEFSTEAK. Cut off the tough ends of the beefsteak, — or any other kind of meat may be cooked in the same way. Chop the meat, while raw, very fine, heat a skillet very hot and grease it with butter, put in your meat, and stir all the time while cooking. This should be done over a quick fire, three minutes will cook the meat. Season with butter, pepper and salt. You can serve it plain or on toast. Another way : Chop fine and broil on a hot gridiron, season with salt and pepper. Or, brown in a very hot skillet, dredge in a tablespoonf ul of flour, pour over a teacupf ul of boiling wate
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