Beef-Steaks

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

for frying steaks

your steaks ↝ Beef, tenderloin steak, raw [Beef Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for gravy

half a pint of hot gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two or three shalots chopped fine ↝ Shallots, raw [Vegetables and Vegetable Products]

for garnish

scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (5)

Fry your steaks over a brisk fire, with a little butter in the pan.
When they are of a nice light brown, take them out, and put them in a dish before the fire.
Then take half a pint of hot gravy, and put it into the pan with a little pepper and salt, and two or three shalots chopped fine.
Boil them up in the pan for two or three minutes, and then pour the whole over the steaks.
Garnish with scraped horse-radish.

Original Text

Beef-Steaks.
FRY your steaks over a brisk fire, with a little butter in the pan, and when they are of a nice light brown, take them out, and put them in a dish before the fire.— Then take half a pint of hot gravy, and put it into the pan with a little pepper and salt, and two or three shalots chopped fine. Boil them up in the pan for two or three minutes, and then pour the whole over the steaks. Garnish with scraped horse-radish.

Notes

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