Beef Steaks

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (6)
  1. Pepper and salt your steaks, and lay them in a stew-pan.
  2. Put in half a pint of water; a blade or two of mace, an anchovy, a small bunch of herbs, a piece of butter rolled in flour, a glass of white wine, and an onion.
  3. Cover the whole close, and let it stew till the steaks are tender.
  4. Take them out, stew some flour over them, fry them in fresh butter till they are of a nice brown, and then pour off all the fat.
  5. Strain the sauce they were stewed in, pour it into the pan, and toss it up all together till the sauce is quite hot and thick.
  6. Lay your steaks in the dish, pour the sauce over them, and garnish with horse-radish and pickles.
Original Text
Beef Steaks. PEPPER and salt your steaks, and lay them in a stew-pan. Put in half a pint of water; a blade or two of mace, an anchovy, a small bunch of herbs, a piece of butter rolled in flour, a glass of white wine, and an onion. Cover the whole close, and let it stew till the steaks are tender; then take them out, stew some flour over them, fry them in fresh butter till they are of a nice brown, and then pour off all the fat. Strain the sauce they were stewed in, pour it into the pan, and toss it up all together till the sauce is quite hot and thick. Then lay your steaks in the dish, pour the sauce over them, and garnish with horse-radish and pickles.
Notes
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