Italian Beefsteaks

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Cut a fine large steak from a rump that has been well hung; or it will do from any tender part.
  2. Beat it, and season with pepper, salt and onion.
  3. Lay it in an iron stewpan, that has a cover to fit quite close.
  4. Set it at the side of a fire, without water.
  5. Take care it does not burn, but it must have a strong heat.
  6. In two or three hours it will be quite tender, then serve with its own gravy.
Original Text
Italian Beefsteaks. Cut a fine large steak from a rump that has been well hung; or it will do from any tender part. Beat it, and season with pepper, salt and onion. Lay it in an iron stewpan, that has a cover to fit quite close; set it at the side of a fire, without water. Take care it does not burn, but it must have a strong heat. In two or three hours it will be quite tender, then serve with its own gravy.
Notes
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