Swiss Steak
From Selection and preparation of food, 1907
Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 11. The excerpt below is the record exactly as published.
Swiss Steak. Season well a thick round steak. Pound flour into it on both sides. Saute in hot fat until well browned, then add sufficient hot water to barely cover
Cook this with the app: pantry check, scaling, and the assistant.