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Round Steak
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
Nutrition per serving
384Calories
41 gProtein
0 gCarbs
27 gFat
Full nutrition (32 nutrients)
Calories384 kcal
Protein41 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat9.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Cholesterol156 mg
Sodium112 mg
Potassium655 mg
Calcium41 mg
Iron3.5 mg
Magnesium44 mg
Phosphorus399 mg
Zinc7.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate22 mcg
Choline173 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 451. The excerpt below is the record exactly as published.
a teaspoonful of butter on it. Serve at once. Never place the steak in the oven, nor over water, nor on the back of the range to keep hot or melt the butter. Even a minute's stay in the oven will injure the flavor of the steak and the butter. Everything should 854 MISS PARLOA'S KITCHEN COMPANION. be ready to serve the moment the steak comes from the fire. The time stated for cooking the steak will give a piece of meat that is red from the thin brown crust on the surface to the centre, provided that the steak be cut about an inch thick; if half an inch thick, cook for only five minutes. * Round Steak. When it is not possible to get a tender, juicy steak, or when the patient's power of mastication is not good, a nutritious and digestible steak can be prepared from the round of beef. Lay a thin slice of round steak on a board. Scrape one surface of the meat with a sharp knife until there is nothing left on that side but the tough fibres ; then turn the meat over, and scrape the other side in like manner. As the tender meat is scraped off, put it into a small dish. Press this into a square, having it about iialf an inch thick. Kub the bars of the double-broiler with a little butter, and lay the steak between them. Broil over clear coals for five minutes. Place the steak on a warm dish, spread a little butter on it, and season with salt
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