Stewed Steak
From Berridge House recipe book, 1910
Garnish: Cut red part of carrot and part of turnip into thin slices, then into long strips like matches. Boil separately for about twenty minutes in boiling salted water. Drain well and use.
Presented as published in 1910. 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 Berridge House recipe book (1910), page 24. The excerpt below is the record exactly as published.
Stewed Steak l lb. steak, i dessertspoonful of i onion, flour. \ oz. white fat, carrot and turnip, | pint brown stock or salt and pepper, water
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