Round Steak
From The Stag Cook Book: Written for Men by Men, 1922
Round steak is cheap and can taste better than any part of the beef when cooked properly.
Presented as published in 1922. 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 Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 18. The excerpt below is the record exactly as published.
ROUND STEAK Somebody named Johnson, a name with most excellent vibrations, writes me and says that in spite of rumors he has heard, to the effect that I have a hired hand or two to write my stuff, he believes that I honestly wrote all by myself an article which appeared some time ago over my name, in which I stated I could oook round steak so that it would taste as good as fried chicken and be as tender. "If you are not bluffing," he says, "you could do a world of good to many housekeepers and stag clubs if you would print your recipe. The writer has worn the outer coat of enamel off his teeth in a vain attempt to make himself believe that round steak is as tender as chicken. Give us a hand, pal." Hence, being called, I lay my card9 down, face up, on the table, to wit, namely and as follows: Have the butcher cut you a round steak thin. A little thicker than a lead pencil. He will insist on cutting It thicker, sa3ring it will be juicier and so on. Draw your revolver and compel him to obey you. Don't have the steak too thick. *Af ter cutting the steak from the piece, have him separate [87] THE STAG COOK BOOK It into portions, each about the size of your hand. Don't try to cook the steak all in one piece. It must be in small sections, just as fried chicken is best when each joint is cooked separately. Have the butcher then take his sharp knife (which is much better for the purpose than any knife you have at home, because he knows the art of sharpening and you don't), and criss-cross each piece, on both sides, don't forget. So that each piece will be in tatters, almost ready to fall apart. Put in the f r5ang pan plenty of good sweet lard. Don't use butter. It will bum. Don't fry in deep fat, as with doughnuts, but plenty of fat, as with fried chicken. Rub each portion of the raw steak in flour. Rub it in good. Drop into the hot skillet. Cover it with lid. Keep covered. This cooks it through and makes it tender. Fry till a golden brown, turning once in a while. You notice the process is exactly as with fried chicken, Southern style. After you lift out the meat, put in the flour, let it scorch a bit, then pour water and milk mixed into the hot grease and meat particles left in the skillet. Just how much, you will have to find out by experiment. Let it boil up and boil down, keep stirring, until you have gravy of the right consistency. Flavor according to taste, with salt and pepper
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Cook this with the app: pantry check, scaling, and the assistant.