Stewed Steak
From Handbook of practical cookery, 1886
Serves 4
The onion should be soaked overnight in boiling water.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 177. The excerpt below is the record exactly as published.
STEWED STEAK — STUFFED OX HEART. 275 half the milk is used. Beat this mixture well with a wooden spoon until it begins to rise in little bells. Add then the remainder of the milk, and stir all well together. Place on a dry plate the white of egg, and with a dry knife whip it to a very stiff froth. Stir in very lightly the white of egg to the mixture in the basin. When the sausages have baked fifteen minutes, pour the mixture in the basin over them, and bake the whole for fifteen minutes longer. NOTE. — Cold meat may be used instead of the sausages, or one pound of lean mutton. Stewed Steak. — One pound steak, one carrot, one onion, one small turnip, one half pint cold water, one half ounce dripping, one tea-spoonful salt, one salt-spoonful pepper, one half table-spoonful flour
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