It sometimes happens that when the fire is low, and
the coals gone out, you are called on to cook a steak.
Then get up a quick blaze in the stove with some kin-
dlings. Put in a pan, over the blaze, a little butter;
when it is hot lay in your steak; let it fry quickly;
while frying cover the pan. Work some butter, salt
and pepper together in a tin pan and when the steak is
done to taste let it lie in this mixture a few minutes
and then serve. Do not salt a steak until it is cooked,
as salt will toughen it and draw out its juices.
SIRLOIN STEAK, WITH GREEN PEPPERS.
Dish two broiled sirloin steaks, and pour over them a
sauce made as follows: Empty three green peppers,
mince them very fine, suppressing the seeds, and put
them in a stewpan with a tablespoonful of oil. Cook
for about three minutes, moistening with half a pint of
Madeira sauce✪ Sirloin Steak with Green Peppers; cook for five minutes longer, then pour
the sauce over the steaks and serve.
EPICUREAN BEEFSTEAK.
This recipe is from a famous English cook. Broil
a good tender steak — say about two pounds. Lay on a
very hot plate and pour over it a sauce made as follows :
Beat up the yolk of an egg, add a gill of milk, a table-
spoonful of melted butter and an even tablespoonful of
flour. Stir until the latter is smoothly mixed, then put
into a saucepan and stir constantly until the boiling
point is reached, but on no account allow it to boil.
Add a half-teaspoonful of minced parsley, a saltspoon-
ful of salt and one teaspoonful of tomato sauce✪ Epicurean Beefsteak to each
gill of the sauce. Stir all the time the tomato sauce is
being added. This will be found a very nice dish.
Serve with potato balls.
The Complete Cook Book. 107
HAMBUKG STEAK.
One and one-quarter pounds of round, lean steak and
one-quarter pound of fat ground together very fine.
Add to it one teaapoonful of strained lemon juice, salt
and pepper to taste. If you like, season with ginger
and sage. Slice an onion and fry in hutter a delicate
brown ; remove the onion and put in your meat, which
you can make into cakes or fry into a large flat steak
and slice. Cover your skillet and fry on both sides.
When done, place on a hot dish and make a brown
sauce by adding one tablespoonful of flour to your gravy
and one-half teaapoonful of ketchup, one teaspoonful of
Worcestershire sauce and one cup of good stock or
water✪ Hamburg Steak. Pour over steak, garnish with parsley and
serve with fried potatoes.
STUFFED STEAK.
One cupful of bread crumbs; moisten them with rich
stock or sweet milk ; add one tablespoonful of chopped
parsley, one tablespoonful of butter, one scant teaspoon-
ful of celery seeds, one small onion, chopped, a thin
slice of breakfast bacon, chopped fine, and salt and
pepper to taste. Boll into a large ball and roll it up
securely in a nice round steak, weighing about two
pounds✪ Stuffed Steak. Tie the meat with a piece of twine to hold in
the filling; dredge with flour; place in a baking pan;
add one-half cup of water and bake until done. Baste
often.
BKOILED STEAK.
Trim and remove the bone, as it burns quickly. See
that the fire is clean and free from gas. Now grease
the gridiron with either butter or sweet oil, and when
it is hot lay on your steak. Turn it every ten seconds,
and cook from five to ten minutes. Season with melted
butter, salt and pepper, and shove inside the stove on a
hot platter a few moments and serve at once. Never
salt a steak until after it is cooked. Serve with
tomato sauce.
io8 The Complete Cook Book.
SIRLOIN STEAK LARDED. ✪ Broiled Steak
Page 50 · 6 recipe records on this page
Presented as published in 1900. 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
It sometimes happens that when the fire is low, and the coals gone out, you are called on to cook a steak. Then get up a quick blaze in the stove with some kindlings. Put in a pan, over the blaze, a little butter; when it is hot lay in your steak; let it fry quickly; while frying cover the pan. Work some butter, salt and pepper together in a tin pan and when the steak is done to taste let it lie in this mixture a few minutes and then serve. Do not salt a steak until it is cooked, as salt will toughen it and draw out its juices.
SIRLOIN STEAK, WITH GREEN PEPPERS.
Dish two broiled sirloin steaks, and pour over them a sauce made as follows: Empty three green peppers, mince them very fine, suppressing the seeds, and put them in a stewpan with a tablespoonful of oil. Cook for about three minutes, moistening with half a pint of Madeira sauce; cook for five minutes longer, then pour the sauce over the steaks and serve.
EPICUREAN BEEFSTEAK.
This recipe is from a famous English cook. Broil a good tender steak — say about two pounds. Lay on a very hot plate and pour over it a sauce made as follows : Beat up the yolk of an egg, add a gill of milk, a tablespoonful of melted butter and an even tablespoonful of flour. Stir until the latter is smoothly mixed, then put into a saucepan and stir constantly until the boiling point is reached, but on no account allow it to boil. Add a half-teaspoonful of minced parsley, a saltspoonful of salt and one teaspoonful of tomato sauce to each gill of the sauce. Stir all the time the tomato sauce is being added. This will be found a very nice dish. Serve with potato balls.
The Complete Cook Book. 107
HAMBURG STEAK.
One and one-quarter pounds of round, lean steak and one-quarter pound of fat ground together very fine. Add to it one teaspoonful of strained lemon juice, salt and pepper to taste. If you like, season with ginger and sage. Slice an onion and fry in butter a delicate brown ; remove the onion and put in your meat, which you can make into cakes or fry into a large flat steak and slice. Cover your skillet and fry on both sides. When done, place on a hot dish and make a brown sauce by adding one tablespoonful of flour to your gravy and one-half teaspoonful of ketchup, one teaspoonful of Worcestershire sauce and one cup of good stock or water. Pour over steak, garnish with parsley and serve with fried potatoes.
STUFFED STEAK.
One cupful of bread crumbs; moisten them with rich stock or sweet milk ; add one tablespoonful of chopped parsley, one tablespoonful of butter, one scant teaspoonful of celery seeds, one small onion, chopped, a thin slice of breakfast bacon, chopped fine, and salt and pepper to taste. Roll into a large ball and roll it up securely in a nice round steak, weighing about two pounds. Tie the meat with a piece of twine to hold in the filling; dredge with flour; place in a baking pan; add one-half cup of water and bake until done. Baste often.
BROILED STEAK.
Trim and remove the bone, as it burns quickly. See that the fire is clean and free from gas. Now grease the gridiron with either butter or sweet oil, and when it is hot lay on your steak. Turn it every ten seconds, and cook from five to ten minutes. Season with melted butter, salt and pepper, and shove inside the stove on a hot platter a few moments and serve at once. Never salt a steak until after it is cooked. Serve with tomato sauce.
io8 The Complete Cook Book.
SIRLOIN STEAK LARDED.
Records on this page
Sirloin Steak with Green PeppersEpicurean BeefsteakHamburg SteakStuffed SteakBroiled SteakSirloin Steak Larded