Stuffed Steak

Ingredients

• Take a good-sized steak
• Brown 3 tablespoonfuls of flour
• work in a little butter
• thin with cold water
• a dressing made of bread crumbs
• bits of butter and onion
• or parsley chopped through it

Method

1. 1

   Slash the steak until tender.

2. 2

   Prepare a dressing of seasoned bread crumbs with butter and onion or parsley.

3. 3

   Spread the dressing on the steak, roll it up, and tie it firmly.

4. 4

   Brown flour in a pan, add butter, and thin with cold water.

5. 5

   Place the steak in the pan and baste frequently while baking in a moderate oven.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 29. The excerpt below is the record exactly as published.

Stuffed Steak — Take a good-sized steak — either round or flank will do — slash until tender. Have ready a dressing made of bread crumbs well seasoned, with bits of butter and onion or 64 White Ribbon Cook Book. parsley chopped through it. Spread the steak with this, roll and tie firmly. Brown 3 table- spoonfuls of flour in your pan, work in a little butter and thin with cold water

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