Stuffed Beefsteak
From Buckeye cookery, 1892
Serves 2
Delicious served cold.
Presented as published in 1892. 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 Buckeye cookery (1892), page 210. The excerpt below is the record exactly as published.
STUFFED BEEFSTEAK is as nice for dinner as a much more expensive a roast, and it can be prepared from a rather poor flank or round steak ; pound her well, season with salt and pepper, then spread with a nice dressing—may use ah some of the bread-crumbs—roll up and tie closely with twine (which always ep save from the grocer’s parcels), put in a kettle with a quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.