Steak and Onions
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 21. The excerpt below is the record exactly as published.
STEAK AND ONIONS. Have either lard or fried middling, very hot, in a skillet; beat the steak well, gash the edges, dredge it on both sides with salt, pepper, and flour, and fry very quickly for a few moments; have a well-heated meat-dish, put the steak on it, and cover it closely. The onions must be sliced
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