Steak
From The galley guide, 1923
Examine inside with a fork while cooking to avoid overcooking.
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 17. The excerpt below is the record exactly as published.
Steak. Mix chopped raw beef with salt, pepper and a few drops of onion juice to taste. Shape the meat into individual cakes about 1 in. thick. Handle as little as possible in order not to compress the meat. If it is pressed compactly the meat will be tough when cooked. Fry cakes in a very hot frying pan which has been buttered. Cook until examination with a fork shows that each cake is brown for a quarter of an inch through, and the center is red, turning over when half done. 58 THE GALLEY GUIDE 615 — Hash. Mix chopped, cooked, cold meat (roast beef, roast lamb or canned corned beef) with an equal quantity of cold, chopped boiled potatoes. Season with salt and pepper, put in a hot buttered frying pan and moisten with milk ; stir until well mixed and cook slowly until brown underneath. Turn out bottom side up into platter and serve. 616 — Steak. Wipe meat with a cloth wrung out in cold water and trim off superfluous fat ; pound the steak on both sides with the handle of a heavy knife or a clean weight of any sort to loosen up the fibre. Sprinkle both sides with salt and pepper and rub in with finger tips. Heat frying pan very hot and place in it 1 teaspoonful of butter
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