Porterhouse Steaks (Larded)
From Mrs. Maclurcan's cookery book, 1899
Serves 1
A porterhouse steak is cut from the sirloin about 1.5 inches thick and must contain the bone.
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 37. The excerpt below is the record exactly as published.
PORTEEHOUSE STEAKS (Larded). ' • 1 porterhouse steak (see 1 onion note at foot) A little dripping 2 ozs. fat bacon Water 1 carrot Pepper and salt 1 turnip A teaspoonful of N.Q.M.E. Co.'s extract of beef
Cook this with the app: pantry check, scaling, and the assistant.