Beef Steak, Fried.- If no gridiron is
at hand, put some butter or dripping in a
frying-pan and let it boil ; then lay in a steak
of half an inch thick✪ Beef Steak, Fried and move it continually
with the side of a knife or steak-tongs to pre-
vent it from burning. When sufficiently well
done on one side, which will be seen by the
colour being well spread over the meat, turn it
on the other, continuing to move it about with
the tongs in a similar manner. If a fork must
be used, do not stick it into the juicy part of
the meat, but into the fat or edge. When done
serve on a hot dish with a little butter (not
melted) and some mushroom ketchup, tomato,
Or other sauce or gravy as preferred. Pro-
bable cost. Is. 4d. per pound.
Beefsteak, Fried (another way). — Cut
the steak as for broiling✪ Beefsteak, Fried (another way) ; on being put into
the pan, shift and turn it frequently. Let it
be done brown all over, and placed in a hot dish
when finished. Gravy may be made by pour- '
ing a little hot water into the pan (after the
steak is out, and the fat poured away), with
a little pepper, salt, ketchup, and flour; the
gravy so formed is to be poured into the dish
with the steak; send to table immediately.
If onions are required, cut them in thin slices,
and fry till they are soft. They should be
fried after the steak, and merely with jiart of
the fat.
Beef Steak Pie. — Take a pie-dish accord-
ing to the size required ; two pounds of fresh
rump steak cut into long thin strips will make a
good pic ; lay out the strips with a small piece of
fat on each, a seasoning of salt and pepper, and
a dust of flour ; two tea-spoonfuls of salt and
one of pepper will be sufficient for the whole
pie; roll up each sti-ip neatly and lay it
in the dish, and between each layer sprinlde
a little of the seasoning and flour; a shred
onion or eschalot is sometimes liked, and'
a few oysters will be a great improvement ; jDut
an edging of paste round the dish, and throw
in water enough to cover the rolls of meat, and
lay a crust of about half an inch thick✪ Beef Steak Pie over all ;
ornament the top tastefully, and bake for two
houi's in a moderate oven. Cost of steak,
Is. 3d. to Is. 6d. per pound. Sufficient for four
or five persons.
Beef Steak Pie with Oysters.— Three
pounds of rump steak will make an excellent
pie. Get beef that has been hung for some
days, so that the beating process may not be
required. Make a seasoning with half a dozen
shalots, half an ounce of pepper and salt mixed
together, a very little cayenne and pounded
cloves, and a table-spoonful of flour as a thicken-
ing for the gravy ; divide the meat into pieces
of two and a half inches, put a layer in the
dish with the seasoning equally distributed, and
some large oysters, parboiled and bearded, in
alternate layers, tiU aU is used up. Reduce the
liquor of the oysters, take equal quantities of
it and good gravy to make half a pint✪ Beef Steak Pie with Oysters, pour it
into the pie and cover with the paste. Bake
for two hours. Sufficient for seven or eight
j)ersons.
Beef Steak Pudding Baked.— Make a ✪ Beef Steak Pudding Baked
Page 233 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beef Steak, Fried.- If no gridiron is at hand, put some butter or dripping in a frying-pan and let it boil ; then lay in a steak of half an inch thick and move it continually with the side of a knife or steak-tongs to prevent it from burning. When sufficiently well done on one side, which will be seen by the colour being well spread over the meat, turn it on the other, continuing to move it about with the tongs in a similar manner. If a fork must be used, do not stick it into the juicy part of the meat, but into the fat or edge. When done serve on a hot dish with a little butter (not melted) and some mushroom ketchup, tomato, Or other sauce or gravy as preferred. Probable cost. Is. 4d. per pound.
Beefsteak, Fried (another way). — Cut the steak as for broiling ; on being put into the pan, shift and turn it frequently. Let it be done brown all over, and placed in a hot dish when finished. Gravy may be made by pour- ' ing a little hot water into the pan (after the steak is out, and the fat poured away), with a little pepper, salt, ketchup, and flour; the gravy so formed is to be poured into the dish with the steak; send to table immediately. If onions are required, cut them in thin slices,
and fry till they are soft. They should be fried after the steak, and merely with part of the fat.
Beef Steak Pie. — Take a pie-dish according to the size required ; two pounds of fresh rump steak cut into long thin strips will make a good pic ; lay out the strips with a small piece of fat on each, a seasoning of salt and pepper, and a dust of flour ; two tea-spoonfuls of salt and one of pepper will be sufficient for the whole pie; roll up each strip neatly and lay it in the dish, and between each layer sprinlde a little of the seasoning and flour; a shred onion or eschalot is sometimes liked, and' a few oysters will be a great improvement ; put an edging of paste round the dish, and throw in water enough to cover the rolls of meat, and lay a crust of about half an inch thick over all ; ornament the top tastefully, and bake for two houi's in a moderate oven. Cost of steak, Is. 3d. to Is. 6d. per pound. Sufficient for four or five persons.
Beef Steak Pie with Oysters.— Three pounds of rump steak will make an excellent pie. Get beef that has been hung for some days, so that the beating process may not be required. Make a seasoning with half a dozen shalots, half an ounce of pepper and salt mixed together, a very little cayenne and pounded cloves, and a table-spoonful of flour as a thickening for the gravy ; divide the meat into pieces of two and a half inches, put a layer in the dish with the seasoning equally distributed, and some large oysters, parboiled and bearded, in alternate layers, tiU aU is used up. Reduce the liquor of the oysters, take equal quantities of it and good gravy to make half a pint, pour it into the pie and cover with the paste. Bake for two hours. Sufficient for seven or eight persons.
Beef Steak Pudding Baked.— Make a
Records on this page
Beef Steak, FriedBeefsteak, Fried (another way)Beef Steak PieBeef Steak Pie with OystersBeef Steak, Roasted, and StuffedBeef Steak Pudding Baked