Larded Beef Steak

Ingredients

• 2 pounds round beef steak
• 6 sticks of macaroni
• 1/2 cup butter
• 2 large onions
• 3 cans tomatoes
• 1 heaping tablespoon flour
• salt
• pepper
• one clove

Method

1. 1

   Have your steak cut thick, make holes in steak with a steel, then fill with pieces of macaroni until you have used the 6 sticks.

2. 2

   Season with salt and pepper.

3. 3

   Put butter and onions in a kettle over fire and stir until brown, then draw them to one side, put in your meat, dredge with flour, and spread the onion over the meat.

4. 4

   Add 1 clove and 1 pint of boiling water, cover tightly, and simmer for 3 hours slowly.

5. 5

   Then remove cover, add tomatoes, cook another hour, then take up meat and pour gravy over it very hot.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 13. The excerpt below is the record exactly as published.

Larded Beef Steak. 'Idirec ))()nnds round heef steak, (i sticks of macaroni, } cnp hutter. 2 largv oidons. .', can tomatoes. 1 lieapinL;- tahles])oon fionr, salt. pep])er and one clove. Have vour steak cut /liicl,\ make holes m steak with a steel, then till with ])iece.- (if iiiac,ii-oni the thickness of the steak nntil yon have itsed the (i sticks, season with ,-alt and pt'i)per. Then i)nt huttei' atid onions, which have heen cnt fine, in a kettle uver liiv and stii- until brown, di'aw them one side, i)ut in your nieat, dredge with Hour and spread the onion over the meat: add 1 tdove and 1 pint of boiling water, {•o\'er tightly, simmer 3 hours slowly, then remove cover, add tomatoes, cook another 'houi', then take np meat .and pour gra\y over it very hot. ^UiH. J. rowi:!;. Stuffed Salt Pork. Choose a ])iece of pork -t inches thick that is streaked lean and fat, place in cold watei- and l)oil 1 honr ; then slice lengthwise down to the rind, but do not cut the I'ind ; have ready a quantity of ])arsley, place between slices as much parsley as possible with a little pe])per ; press the slices together and tie with a stout cord. .Boil two oi' thi-ee hours, according to the size of the ])ork : take out of water, sift a little Hour over it, and ])lace in ov(>n to brown. When t-old slice crosswise, so that each slice is composed of a thin sli'ip of i»ork' and a strijt of i^arsley. Mrs. Coodyk.m;. Hastings. Beef Loaf. Two poitnds chopjied beef (raw), I pound poi'k, chop|)ed fiiu', I cu)i soda ci-ackei's I'olled tine, 1 egg, salt and i)epi)er to taste and a pinch of sage. Form into a loaf a!id bake about an hour in a moderate oven, basting frequently with hot water and melted hutter. Mhs. J. A. Blackney. Veal Loaf. Th)'e(> pounds veal and \ lb. of salt ])ork chopped fine. Add three slices of stale bread al.'^o chopped fine, :> i-aw eggs, ;! teaspoons of salt, 11 teaspoons black pepper

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