Stewed Steaks

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

the steaks ↝ Beef, tenderloin steak, raw [Beef Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
thyme ↝ Thyme, fresh [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]

Instructions (7)

Fry the steaks brown over a very brisk fire, without allowing them to be hardly half done.
Place the fried steaks in a saucepan with onions, carrots, turnips, and celery, all cut in pieces about the size of a pigeon's egg.
Season with thyme, pepper, and salt, and two ounces of flour.
Moisten with a quart of water.
Stir the stew on the fire till it boils.
Set it by the side of the fire on the hob, to simmer very gently for an hour and a-half.
It will then be ready for dinner.

Original Text

No. 75. Stewed Steaks.

Fry the steaks brown over a very brisk fire, without allowing them to be hardly half done, and place them in a saucepan with onions, carrots, turnips, and celery, all cut in pieces about the size of a pigeon's egg; season with thyme, pepper, and salt, and two ounces of flour; moisten with a quart of water, and[42] stir the stew on the fire till it boils, and then set it by the side of the fire on the hob, to simmer very gently for an hour and a-half. It will then be ready for dinner.

Notes

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