Stuffed Beefsteak

Ingredients

• Cut a thick slice from the round
• rub over salt
• rub over pepper
• filling of stale bread
• fat salt pork, or butter if preferred
• season with sage

Method

1. 1

   Make a filling of stale bread and fat salt pork, or butter if preferred; season with salt, pepper, sage, etc.; roll it up in the steak, sew the edges together, bake in a quick oven, basting often.

2. 2

   Make a dressing of the drippings thickened with flour and seasoned.

Nutrition per serving

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 438. The excerpt below is the record exactly as published.

STUFFED BEEFSTEAK. Cut a thick slice from the round, in shape as near an oblong square as possible ; rub over salt and pepper to taste ; make a filling of stale bread and fat salt pork, or butter if preferred ; season with salt, pep- per, sage, etc.; roll it up in the steak, sew the edges of the slice together, bake in a quick oven, basting often. Make a dressing of the drippings thickened with flour and seasoned. BEEFSTEAK SMOTHERED WITH ONIONS. Cut six onions very fine, place in a saucepan with two cups hot water, two ounces butter, a little pepper and salt ; dredge in a little flour. Stir them until soft ; then broil the steak, then put it into the pan with the onions ; let it simmer ten minutes and send to the table hot. FRIED BEEFSTEAK. First pound your steak thoroughly, heat your frying pan hot, put in a small piece of butter, and when nicely warmed put in your steak ; sprinkle over salt and pepper. Have a good fire and hot frying pan ; when nicely brown, dish up on a warm platter, spread over a little butter and set in the oven a minute or two. This meat is next to broiled steak. 524 MEA TS. FRENCH METHOD OF BROILING STEAK. Have the steak about three-quarters of an inch thick ; sprinkle lightly with pepper, dip it in olive oil and broil over a clear fire, turn it every two or three minutes until done to suit. Sprinkle with salt and finely minced parsley and butter mixed together. Garnish with fried pota- toes. GERMAN WAY OF FRYING BEEFSTEAK. Pound the cut steak a little, salt it and fry quickly with hot lard on both sides. Pour off the lard and place the steak on the dish. Put into the pan some fresh butter and fry in it some finely cut onions ; pour this over the steak. ROAST STEAK. Take three pounds of juicy round steak, pound it well to make it tender, make a dressing as for goose or duck ; spread it on the steak, roll it up tightly and tie with a strong cord ; sprinkle with pepper and salt and baste well with butter; roast slowly, cut in slices and serve hot with gravy. Good cold. STEWED STEAK. Take a round steak ; fry it in butter just to brown, but not cook, then place in stew pan ; take one onion, one carrot and two turnips and pare, cutting into pieces the size of dice ; fry brown in the frying-pan ; then toss into stew pan with enough water to cover. Let it stew two hours, then add salt and pepper, and thicken with flour. Dissolve the four in a little catsup or sauce. This improves the flavor. Serve with mashed potatoes. SUPPER DISH OF DRIED BEEF. Chip the beef thin and place it in a stew pan with some milk and a small piece of butter ; have ready some flour wet with cold milk and stir in the beef when it comes to a boil. FRIED BRAINS. Soak in hot water a few minutes, when they can be cleansed readily ; then cut into pieces ; salt" and pepper ; dip in beaten eggs ; roll in corn meal and fry. BRAINS WITH SAUCE. Boil them in salt water; put in a saucepan a spoon of butter; add flour, then water gradually until of the consistency of cream ; stir into it the yolks of two well beaten eggs, and remove from the fire immedi- ately ; a tablespoonful of vinegar may be added or not, as the taste die- BEEF KIDNEY, FRIZZLED BACON. 525 tates. It should be sent to table immediately, as it is apt to thicken if it stands any time. BUBBLE AND SQUEAK. Boil chop and fry, with a little butter, pepper and salt, some cabbage and lay on it slices of fried beef, lightly fried. FRENCH BEEF KIDNEY. Slice the kidney rather thin, after having stripped off the skin and removed the fat ; season it with pepper salt and grated nutmeg, and sprinkle over it plenty of minced parsley and eschallots chopped very small. Fry the slices over a brisk fire, and when nicely browned on both sides stir amongst them a teaspoonful of flour, and pour in by degrees a cup of gravy and a glass of white wine. Bring the sauce to the point of boiling, add a morsel of fresh butter and tablespoonful of lemon juice, and pour the whole into a hot dish garnished with fried bread. FRIZZLED BACON. Steam some rice ; when done, beat up a few eggs into it and a piece of butter. Just warm up over the fire and serve with frizzled bacon. COLD MEAT UTILIZED. Chop your beef very fine, then soak your bread in cold water till it is very soft ; take it in the hands and squeeze as much of the water out as you can, having two-thirds as much bread as meat ; mix the bread and meat thoroughly together ; beat three eggs well and mix in ; add salt to taste ; make in balls the size of a biscuit, and fry slowly in but- ter or cooking fat until brown on both sides. COLD MEAT TURNOVERS. Make the dough as for soda biscuit ; roll thin and cut circles as large as liked. In this put any kind of cold fresh meat or game chopped fine and well seasoned with catsup and sweet herbs, moistened well with melted butter and cream. Lay the meat on one side, turn Over the other and pinch down the edges. They can be baked in the oven or fried in hot lard, like doughnuts, and are very good, hot or cold. Salt and pepper to the taste. These are very nice for picnics, but should be baked, as they keep fresher than those fried in lard. ESCALLOPED MEAT. Take bits of cold roast or tender steak, chop fine, and season with sage

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