Steaks with Gravy

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For the steaks

CUT the lean by itself ↝ Game meat, bison, separable lean only, raw [Lamb, Veal, and Game Products]
fry them in suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
as much butter as will moisten the pan ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the gravy

pour out the gravy as it runs out of the meat ↝ Gravy, NFS [Dips, gravies, other sauces]
a glass of red wine ↝ Wine, red [Wine]
half an anchovy
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little beaten pepper ↝ Spices, pepper, black [Spices and Herbs]
a shallot cut small ↝ Shallots, raw [Vegetables and Vegetable Products]
season it well to salt to your palate ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Cut the lean meat by itself, and beat them well with the back of a knife.
Fry them in suet and as much butter as will moisten the pan.
Pour out the gravy as it runs out of the meat.
Purge them often, do them over a gentle fire.
Then fry the fat by itself and lay upon them the meat.
Put to the gravy a glass of red wine, half an anchovy, a little nutmeg, a little beaten pepper, and a shallot cut small.
Give it two or three little boils.
Season it well to salt to your palate.
Pour it over the steaks, and send them to table.

Original Text

CUT the lean by itself, and beat them well with the back of a knife, fry them in suet as much butter as will moisten the pan, pour out the gravy as it runs out of the meat, purge them often, do them over a gentle fire, then fry the fat by itself and lay upon them the meat, and put to the gravy a glass of red wine, half an anchovy, a little nutmeg, a little beaten pepper, and a shallot cut small; give it two or three little boils, season it well to salt to your palate, pour it over the steaks, and send them to table.

Notes

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