Rolled Skirt Steak
From Principles of food preparation, 1914
Prepare a second skirt steak similarly to the first, steam it for 25 minutes, then bake for 20 minutes.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 32. The excerpt below is the record exactly as published.
Rolled Skirt Steak Trim a skirt steak, spread it with a well-seasoned stuffing, roll up like a jelly-roll, and skewer. Lay one or two thin slices of fat pork on the top, place on the rack of a baking pan, and bake, without the addition of any water for basting, for 45 m.
Cook this with the app: pantry check, scaling, and the assistant.