To Cook Tough Steak
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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 Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 4. The excerpt below is the record exactly as published.
To Cook Tough Steak. — Take a round or other tough steak of an inch or more in thickness, trim, clean, and lay on meat board. Gash with a knife, sprinkle with salt, and pour on it one-half cup of flour. With the edge of a kitchen plate work the flour in the meat. Heat a skillet, rub with a little fat, and brown the steak on both sides. Then add a cup of boiling water and cover skillet with a close-fitting lid. An iron or other heavy object may be put on the lid to keep it on tight so that the steam will not escape. Let steak cook slowly, but not boil, for an hour, or until tender. Serve with the gravy on a hot platter. Onion may be added with the water if desired
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