Stewed Steak
From The handy dictionary of cookery, 1890
The gravy should be thick and rich brown.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 99. The excerpt below is the record exactly as published.
Stewed Steak. Choose a steak about two inches in thickness that has been hung in order that the fibre may have had time to become tender. Put into a stewpan two ounces of butter, when it is hot put in the steak, and fry it on both sides a nice brown : lift it out with a knife ; do not pierce the lean part or the juices of the steak will escape. Stir into the butter a tablespoonful of flour, then add enough stock to cover the steak
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