Porterhouse Steak Larded à la Gonffe
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 238. The excerpt below is the record exactly as published.
Porterhouse Steak larded d la Gonffe. — Cut two steaks from the sirloin about one inch in thickness. Each steak should have the undercut left on, and must be cut from the chine- bone portion. Flatten and trim a little, lard one side of each with ENTRIES CHAUDES DE Vl ANDES {HOT MEAT DISHES) 295 strips of fat bacon (larding bacon), season with pepper and salt, brush over well with oiled butter
Cook this with the app: pantry check, scaling, and the assistant.