To Stew a Steak
From The book of plain cooking, 1904
Use young carrots without frying if available.
Presented as published in 1904. 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
Nutrition per serving
91Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein2.4 g
Carbohydrates21 g
Fiber4.2 g
Sugars9.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium86 mg
Potassium517 mg
Calcium73 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 18. The excerpt below is the record exactly as published.
To Stew a Steak Put the steak into a frying-pan with a small piece of butter or dripping, and fry lightly. Then fry in the fat from the steak, onions and carrots. When it is obtainable, celery is a great improvement. Then proceed to stew your steak, but do not let it boil, only simmer gently. When the steak is sufficiently stewed, make a thickening of flour and Worcestershire sauce, adding a small quantity of vinegar. The vinegar detracts from the richness of the gravy. A very great improvement is secured by the addition, just before serving, of a few pieces of pickled gherkin, or any kind of mixed pickle
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