Steaks from the Under-cut of Beef

Ingredients

• 2 lbs. beef
• some milk
• some onions
• half-an-ounce of butter
• flour
• fine bread-crumbs
• pepper
• salt

Method

1. 1

   Wash beef quickly, cut into 2-inch thick pieces, and soak in milk for an hour.

2. 2

   Fry sliced onions until light brown.

3. 3

   Heat butter in a pan, roll beefsteaks in flour, bread crumbs, pepper, and salt, and fry on a quick fire, turning with a knife.

4. 4

   Serve with fried onions on top.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 55. The excerpt below is the record exactly as published.

Steaks from the Under-cut of Beef. — This is a very good recipe. Take 2 lbs. beef, under-cut is best, but rump- steak will do (i| lbs. if Australian), wash it in warm water quickly, cut two inches thick, and chop well with a blunt 128 MISS ELLIOTT’S STONE CREAM May knife, this process makes it very tender ; lay it in a pie- dish and pour some milk over it, leaving it to soak for an hour. Now take some onions, cut in rings, and fry them a light-brown in fat. Take them out of the pan and keep hot. Put half-an-ounce of butter in the frying- pan and let it heat well. Now roll the beefsteaks in a mixture of flour, fine bread-crumbs, pepper and salt

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