Steak Sinolaise

Ingredients

• Procure a thick steak off the round of beef or veal
• make three or four incisions, in which place small cloves or garlic
• one tablespoonful of vinegar
• sprinkle with salt
• sprinkle with pepper
• sprinkle it thickly with flour
• Slice four silver-skin onions
• chop fine a little parsley, thyme, sage, or other fine herbs
• add a clove, a spice or two
• one or two leaves of laurer (sweet laurel)
• cover the whole with cold water

Method

1. 1

   Wash the steak, make incisions for garlic, season, and let it stand.

2. 2

   Fry in lard until light brown, add onions and herbs, cover with water, and simmer until gravy forms.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 439. The excerpt below is the record exactly as published.

STEAK SINOLAISE. Procure a thick steak off the round of beef or veal, wash it clean ; make three or four incisions, in which place small cloves or garlic (this may be omitted if disagreeable to the taste) ; sprinkle with salt, pepper, and one tablespoonful of vinegar ; let it stand half an hour ; have ready hot, a flat saucepan, large enough for the meat to lie in flat ; spread sweet lard on both sides of the steak ; sprinkle it thickly with flour and fry under cover (to preserve the odor), to a light brown color on both sides. Slice four silver-skin onions, chop fine a little parsley, thyme, sage, or other fine herbs, and place them on the meat ; add a clove, a spice or two and one or two leaves of laurer (sweet laurel). Cover the whole with cold water

Cook this with the app: pantry check, scaling, and the assistant.