Steak, Stewed

Ingredients

• 1 pound of buttock steak
• 2 ounces of beef dripping
• 1 pint of good stock
• 1 tomato sliced
• 2 tablespoonfuls of flour
• 2 of ketchup
• 1 teaspoonful of anchovy
• a pint of stock

Method

1. 1

   Sprinkle the steak with pepper, salt, and flour, and brown in dripping.

2. 2

   Add stock and tomato, simmer for 20 minutes.

3. 3

   Mix flour, ketchup, and anchovy with stock, add to saucepan, boil for 15 minutes, and serve garnished with parsley and boiled carrot.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 43. The excerpt below is the record exactly as published.

Steak, Stewed. — 1 pound of buttock steak, pepper, salt, and sprinkle with flour, place in a saucepan with 2 ounces of beef dripping, and constantly turn till nicely browned ; add I pint of good stock, 1 tomato sliced, and let these simmer for 20 minutes ; then take 2 table- spoonfuls of flour, 2 of ketchup, and 1 teaspoonful of anchovy, mix these with ^ a pint of stock

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