To Fry Beefsteaks

Ingredients

• Beefsteak for frying
• salt
• pepper
• a large tablespoonful of flour
• a pint of cream or sweet rich milk

Method

1. 1

   Cut the beefsteak thinner than for broiling.

2. 2

   Heat butter or beef dripping in a frying pan, add the steaks, season with salt and pepper, and brown on both sides.

3. 3

   Serve on a hot dish, covering to keep warm.

4. 4

   For gravy, add flour to the pan drippings, stir smooth, then add cream or milk, boil until thickened, and serve with the steaks.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 67. The excerpt below is the record exactly as published.

TO FRY BEEFSTEAKS. Beefsteak for frying should be cut much thinner than for broiling. Take from the ribs or sirloin and remove the bone. Put some butter or nice beef dripping into a frying pan and set it over the fire, and when it has boiled and become hot lay in the steaks ; when cooked quite enough, season with salt and pepper, turn and brown on both sides. Steaks when fried should be thoroughly done. Have ready a hot dish, and when they are done take out the steaks and lay them on it, with another dish cover the top to keep them hot. The gravy in the pan can be turned over the steaks, first adding a few drops of boiling water, or a gravy to be served in a separate dish made by putting a large tablespoonful of flour into the hot gravy left in the pan, after taking up the steaks. Stir it smooth, then pour in a pint of cream or sweet rich milk

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