Italian Steak

Ingredients

• two or three pounds of steak
• two or three ounces of butter
• two medium-sized onions
• a shallot
• a bunch of parsley
• two large wine-glassfuls of port
• two breakfast-cupfuls of stock
• a root of celery
• two pickled gherkins
• four or five cloves
• a pinch of cayenne pepper
• salt to taste

Method

1. 1

   Brown the steak in butter, then transfer to a baking pan.

2. 2

   Fry onions, shallot, and parsley in the same butter and add to the steak.

3. 3

   Pour in port and stock, add celery, gherkins, cloves, cayenne, and salt.

4. 4

   Cover tightly and bake for 1.5 hours, adding whole turnip and carrot for the last 30 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 758. The excerpt below is the record exactly as published.

Italian Steak. — Take two or three pounds of steak from the rump or fillet — let it be quite an inch and a half in thickness. Brown it in a stewpan with two or three ounces of butter, tui-ning it frequently over a quick fire. When brown alike on both sides, remove the steak to a baking-pan, with a tight-fitting lid (earthen- ware pans are always used for this purpose on the Continent), and fry two medium-sized onions, sliced, a shallot, minced, and a bunch of parsley in the same butter. Throw this over the steak in the pan. Add two large v/ine- glassfuls of port, and two breakfast-cupfuls of stock, with a root of celery cut into pieces, two pickled gherkins, four or five cloves, I a pinch of cayenne pepper, and salt to taste

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