Stuffed Beefsteak

Ingredients

• One and a-half pint of bread-crumbs
• Two table-spoonfuls of butter
• One small onion
• One large tea-spoonful of salt
• One-half tea-spoonful of pepper
• Milk to moisten

Method

1. 1

   Lay the steak flat, spread with butter, and sprinkle with salt and pepper.

2. 2

   Mix the stuffing ingredients, moisten with milk, and spread over the steak.

3. 3

   Roll tightly, tie with twine, and roast like a pot roast.

4. 4

   Remove strings before serving.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 61. The excerpt below is the record exactly as published.

STUFFED BEEFSTEAK. Use the round for this dish, having it cut half an inch thick. Lay the steak flat on the meat board, spread over it with a thin layer of butter, and sprinkle with salt and pepper. Take for the stuffing One and a-half pint of bread-crumbs. Two table-spoonfuls of butter. One small onion. One large tea-spoonful of salt. One-half tea-spoonful of pepper. Milk to moisten

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