Pork Steaks

Ingredients

• Cut them from a loin or neck
• pepper
• add salt
• rub a piece of butter

Method

1. 1

   Cut pork into steaks, pepper and broil, turning often.

2. 2

   When nearly done, add salt and rub with butter.

3. 3

   Serve hot.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 18. The excerpt below is the record exactly as published.

Pork Steaks. “ Cut them from a loin or neck, not too thick, pep- per and broil them, turning often ; when nearly done, add salt, rub a piece of butter over, and serve hot.” Tenderloin on Toast. “ Cut pork tenderloins in very thin slices ; stew them in a little water till they are nearly done ; then put a little butter in a saucepan, and fry them till light brown. Serve on buttered toast and raw tomatoes sliced thin.” Pork Fritters. Have at hand a thick batter of Indian meal and flour ; cut a few slices of pork, and fry them in the frying-pan until the fat is fried out ; cut a few more slices of the pork, dip them in the batter, and drop them in the bubbling fat, seasoning with salt and pepper

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