Steak and Potatoes
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Serve with various butters and pickles.
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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 43. The excerpt below is the record exactly as published.
Steak and potatoes. Terrine de foie gras. Pâté de foie gras. Morilles à l'italienne. Morels à l'italienne, Gâteau d'amandes. Almond cake. Steak and potatoes. The undercut of the sirloin is the best part of beef from which to cut your steaks ; cut up into pieces three inches thick, and beat until an inch flatter, sprinkle with salt and pepper, broil over a quick fire, turn when half done, and take off the gridiron directly the gravy begins to drop. Serve the, steaks on a very hot dish, with a lump of fresh butter placed on each one. Garnish with fried potatoes
Cook this with the app: pantry check, scaling, and the assistant.