Pickled Steak (Beef)
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 112. The excerpt below is the record exactly as published.
Pickled Steak (Beef). Take about two pounds of rump-steak, place in a deep dish and cover with two sliced onions, twenty-four white pepper- corns, six cloves, a teaspoonful of finely-chopped parsley, 162 STANDARD COOKERY. thyme and marjoram mixed, a tablespoonful of salad oil, and two or three tablespoonfuls of tarragon vinegar
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