Porter-House Steak
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 36. The excerpt below is the record exactly as published.
PORTER-HOUSE STEAK This steak is cut from the middle of the sirloin about two to three inches thick. It must be very tender. Butter and grill it a nice dark brown on each side, and leave it a little underdone in the centre. When cooked, dish it like a steak with some small braised onions and small potatoes, both sauted in butter. Put a very little demi-glaze over the steak, but no other gravy. Serve horse-radish, or horse-radish sauce
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